Lemon and oregano lamb with potatoes (Arni me patates)

1. Make 10-12 deep cuts in the leg of lamb with a sharp knife and push half a garlic clove into each.

2. Mix the mustard, half the oil, the juice of one lemon, half the oregano, salt and pepper, and rub it all over the meat; if you have time, refrigerate for 2 hours.

3. Peel the potatoes, cut them into large wedges and toss them in a large roasting tin with the remaining oil, the juice of the other lemon, the rest of the oregano and salt.

4. Place the lamb in the middle of the potatoes, pour 300 ml water into the tin, cover tightly with foil and roast at 180 °C for 1.5 hours.

5. Remove the foil, turn the meat and potatoes, and roast uncovered for another 45-50 minutes, until the lamb is tender and the potatoes golden; add a little water if it gets dry.

6. Rest the lamb for 10 minutes, then slice and serve with the potatoes roasted in the lemony juices.

Tip: A classic of the Greek Easter and Sunday table. The potatoes cook in the meat juices and lemon, so they turn creamy inside and crisp outside – don't hold back on the lemon.