Roast Lamb with Oregano - meat

Pre-heat oven to 300

4 lbs. potatoes
4 lbs. boneless leg of lamb
4-6 cloves garlic, cut into slivers
salt and fresh ground pepper to taste
2 tbsp fresh oregano
2 tbsp olive oil
juice of 2 lemons

Cut potatoes into cubes and set aside in bowl of cold water.

Cut small slits in the lamb and slip in garlic slices. Rub the lamb with salt and pepper, 1 tbsp of oregano and the olive oil. Place lamb in roasting pan. Roast for 45 minutes.

Remove potatoes from cold water. Sprinkle them with salt, remaining oregano and the lemon juice. Place potatoes around the lamb in the roasting pan. Roast for a further 45 minutes, turning the potatoes occasionally and adding water from time to time (if necessary) to ensure that the pan is never dry.

Using an instant-read thermometer, check doneness of the
lamb:
medium rare: 145 degrees farenheit
well-done: 165 degrees farenheit

Remove from oven and let rest for 10 minutes. Slice and serve with potatoes.

Note: Rabbi Robert Sternberg writes, "When Sephardim think of meat, it is roast lamb that comes to mind. Lamb is the centerpiece of the Passover seder because it was used for the Passover sacrifice in the Hebrew Temple. In this way, Sephardic Jews keep the memory of their ancient history alive at Passover time. The Ashkenazim, on the other hand, maintain that the memory of the Temple sacrifices is kept alive by refraining from eating roasted lamb at the seder rather than making it the main item on the menu."