Roast Lamb with Oregano

I love the moment when I see the sign of spring in a filed after long winter. I feel like I see the light at the end of the tunnel. I sense strong optimism. In Easter, people honor hopes and confidence and celebrate new beginnings. I love this spirit of Easter. So I celebrate this holy event.
Easter is the biggest religious holiday among Orthodox Christians. This year’s Orthodox Easter was yesterday, April 19. My husband, a Greek Orthodox Christian, and I celebrated this holiday along with a guest.
Traditionally people serve lamb or kids at Easter in Greece. Unfortunately I was not able to find kids in any local meat markets but I was lucky enough to find fresh lean lamb legs.
Lamb meat is a good source of high quality protein and iron. After our one week of fasting (should be 40 days though…), this gives us a lot of energy and important nutrients, such as vitamins B1, B6, and B12 and zinc, too.
Easter morning began with a lot of cloud. However, around 11am, the sun started showing up. The time we started our Easter lunch, it became a perfect sunny Easter day. After about 2 hours of cooking, the roast lamb became very tender with astonishing oregano and wine flavor. We enjoyed this masterpiece under the sun and had a great time!

Ingredients:
1 leg of lamb (about 5lb)
3-5 cloves of sliced garlic
Oregano
Salt and freshly ground pepper
5-8 potatoes
2 cups red wine
½ cup extra virgin olive oil
Lemon juice

Directions:
1. Preheat the oven to 450 F degrees.
2. Make deep cuts and insert sliced garlic in the lamb.
3. Place the lamb in an oven pan. Pour the 1-cup of wine and ¼ cup of olive oil. Turn to coat well. Season with salt, pepper and plenty of oregano all over the lamb.
4. Peal the potatoes and cut them 1/4-inch wide wedges.
5. Roast the lamb in the oven for 15 minutes and turn the lamb. Continue to roast for another 15 minutes. Lower the heat to 375 F degrees and turn the lamb over again.
6. After 20 to 30 minutes, add the potatoes in the same pan under the lamb. Pour the rest of the wine and olive oil over the lamb and potatoes. Season with salt, pepper and oregano.
7. Continue to roast for another 60 to 75 minutes until the meat become done and potatoes become soft. Turn over the lamb a few times.
8. Transfer to a carving plate. Slice the meat and sprinkle plenty of lemon juice. Serve with the potatoes!