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1
Trim the excess fat off the lamb and set aside.
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2
Finely chop the whole garlic head.
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3
Combine with the remaining marinade ingredients.
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4
Place the lamb in a large, deep container or baking dish and pour in the marinade.
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5
Turn the lamb in the marinade so that it is coated all over.
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6
Cover and refrigerate overnight.
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7
Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
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8
Remove the lamb from the marinade and discard the marinade.
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9
Make 10-15 small incisions all over its surface using a small, sharp paring knife.
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10
Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
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11
Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
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12
Preheat the oven to 375u00b0F (190u00b0C).
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13
Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
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14
Season well with salt and pepper.
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15
Place the lamb over the potatoes.
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16
Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
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17
Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
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18
Remove the lamb from the oven and let rest for about 10 minutes before carving.
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19
Keep the potatoes in the turned off oven until ready to serve.
