Greek Roast Lamb with Lemon and Oregano

Instructions

1. Prepare the lamb
   Preheat the oven to 350°F (175°C). Using a sharp knife, make 1-inch deep incisions all over the lamb. Insert garlic slices into these cuts, distributing them evenly throughout the meat.
2. Create the marinade
   In a bowl, combine lemon juice, olive oil, fresh and dried oregano, rosemary, salt, and pepper. Mix well to form a paste. Rub this mixture all over the lamb, making sure to coat it thoroughly and push some into the incisions.
3. Prepare the roasting pan
   Place the lamb in a large roasting pan. Arrange the potatoes and onion wedges around the lamb. Pour the white wine into the bottom of the pan. Add lemon wedges around the meat.
4. Initial roasting phase
   Cover the roasting pan with foil and place in the preheated oven. Roast for 1 hour and 30 minutes, basting the lamb with the pan juices every 30 minutes.
5. Final roasting phase
   Remove the foil and increase the oven temperature to 400°F (200°C). Continue roasting for an additional 45 minutes or until the lamb is golden brown on the outside and reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
6. Rest the meat
   Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
7. Finish the potatoes
   While the lamb is resting, return the potatoes to the oven to crisp up further if needed. Toss them in the pan juices for extra flavor.
8. Serve
   Slice the lamb against the grain and arrange on a serving platter with the roasted potatoes and onions. Spoon some of the pan juices over the meat and garnish with fresh oregano sprigs and lemon wedges.