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(Arnaki Psito sto Fourno)

This is one of a handful of dishes that most people recognize as quintessentially Greek.

1 leg of lamb, about 4 pounds, excess fat trimmed
4-6 garlic cloves, peeled and crushed
1 teaspoon black peppercorns
1/4 cup fresh chopped parsley
2 tablespoons Krinos Oregano, or more to taste
Salt to taste
1/2 cup Krinos Extra Virgin Olive Oil
3 pounds small red potatoes, washed thoroughly, unpeeled, and halved
1/3 cup fresh lemon juice, or more to taste
1 cup dry white wine (optional)

Using a sharp knife, make shallow incisions in several places all over the leg of lamb.  Crush the garlic, peppercorns, parsley, and oregano together in a spice mill or with a mortar and pestle and force a little of the mixture into each of the incisions. Season the lamb with salt, pepper and a little more of the crushed herbs. Rub with 2 tablespoons olive oil, and place in a large shallow baking dish.  

Preheat oven to 350ºF. Place the potatoes in the pan all around the meat. Pour in remaining olive oil and lemon juice, season with salt, pepper, and a little more garlic and oregano. Cover with tin foil and roast for 2 hours, basting occasionally and adding a little water or dry white wine to the pan if necessary to keep the meat moist. Remove the foil 20-25 minutes before removing meat from oven, and continue roasting until lamb is crisp and brown.

Yield: 6-8 servings