Greek~Roast Lamb

Roast Lamb

6 lb. leg of lamb
6 potatoes, peeled and cut in chunks
6 cloves garlic, chopped
6 tbsp. olive oil juice of 1 lemon
1 tbsp. oregano
2 cups red wine
salt and fresh ground pepper to taste

Preheat oven to 400 F.
Remove excess fat from lamb, wash and dry thoroughly. Score top and bottom, rub in garlic. Rum lamb with olive oil and place in roasting pan. Squeeze lemon juice over meat, sprinkle oregano, salt and pepper. Bake for 45 minutes. Reduce heat to

325F, add wine. Continue roasting 30 minutes per pound. Baste frequently during roasting.
Add potatoes during last 1½ hours. Transfer to platter for serving. Serve with Opa Okra.