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1
Finely mince 1/2 cup oregano, garlic, salt and pepper in processor.
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2
Place lamb in large roasting pan.
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3
Rub lamb with 2 tablespoons olive oil.
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4
Spread 4 tablespoons oregano mixture over lamb, reserving remainder.
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5
Arrange lamb so that fat side is up.
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6
Let stand at room temperature 1 hour.
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7
Meanwhile, fill large pot with cold water.
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8
Add 4 tablespoons lemon juice to water.
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9
Cut 1 artichoke lengthwise into 8 wedges.
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10
Rub cut surfaces of artichoke with lemon half to prevent discoloring.
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11
Cut away choke and discard, leaving artichoke wedges intact.
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12
Place artichokes in pot with water .
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13
Repeat with remaining artichokes.
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14
Boil artichokes until almost tender, about 15 minutes.
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15
Drain.
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16
Transfer to large bowl.
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17
Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat.
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18
Set aside.
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19
Preheat oven to 450F.
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20
Roast lamb 10 minutes.
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21
Reduce temperature to 350F.
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22
Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
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23
Arrange potatoes around lamb in roasting pan.
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24
Roast until thermometer inserted into thickest part of lamb registers 140F, about 50 minutes.
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25
Transfer lamb to large platter.
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26
Add artichoke mixture to roasting pan with potatoes; mix well.
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27
Continue roasting vegetables until tender, about 20 minutes.
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28
Surround lamb with vegetables.
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29
Garnish with oregano sprigs and carve roast at table.
