Lamb Kleftiko

Ingredients:

- 1 leg of lamb, about 2kg

- 6 cloves garlic

- 1 bunch oregano, leaves removed

- 1 bunch rosemary, leaves removed

- 800g potatoes, peeled and cut into chunks

- 4 bay leaves

- Juice of 1 lemon

- 2 tsp cinnamon

- 3tbsp olive oil

Instructions:

- To make the marinade, combine the garlic, oregano, rosemary, lemon juice and cinnamon in a food processor, pulsing to combine into a paste. Season with salt and pepper, and add 3tbsp of olive oil.

- Score the lamb, and rub all over with the marinade. Marinade for an hour up to overnight in a large ziplock bag.

- Preheat your oven to 150C. Toss your potatoes with olive oil, salt and pepper and place in a baking tray. Lay your lamb on top and add in the bay leaves. Cover or foil, poking holes if foiled, and let cook for 4 hours or until the lamb is tender and falls off the bone.

- Increase the oven temperature to 180C and remove the cover, roasting until the lamb is brown. Set aside the lamb and the sauce and continue roasting the potatoes until golden brown.

- To serve, lay the lamb above the potatoes and finish with the sauce.