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1
Wash lamb well and pat dry.
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2
Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
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3
Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
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4
Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
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5
Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
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6
Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
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7
Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
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8
Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
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9
Place on a rack in a shallow roasting pan.
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10
Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
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11
Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
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12
Roast, uncovered, in 190 degrees C (375 F) oven for 1 1/2 hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
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13
Greeks do not like to eat lamb anyway but well-done.
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14
My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink<shudder> lamb being passed around).
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15
Do it the way you prefer in terms of timing, but this is the way it would be served here.
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16
Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!
