Instructions: Wipe the lamb with kitchen paper.

Combine the garlic with 1 tbsp freshly chopped marjoram leaves 1 tbsp olive oil and 1/2 tsp salt. Peel the potatoes and cut into large chunks.

Place these around the edges of a large roasting tin and season generously.

Strew the remaining magorarn sprigs around the roasting tin.

Place the lamb in the middle then rub the garlic and marjoram paste all over the meat.

Pour the lemon juice and 4 tbsp olive oil over the meat and potatoes.

Place in a preheated oven (230C/450F/Gas Mark 8) for 15 minutes then reduce to 180C/350F/Gas Mark 4 and continue cooking for 1 1/41 1/2 hours (depending on size) basting twice.

Once cooked to your liking remove loosely cover with foil and rest for about 10 minutes before carving.

Serve with pan juices.

Waxy potatoes are better than floury for this dish. If you cannot find marjoram use about half the quantity of oregano.

Serves 4

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