Preparation:
Trim the skin and all excess fat from the lamb. Open out the meat. Rub all the surfaces with lemon juice. Sprinkle with salt and pepper to taste.
Sprinkle the first measure or oregano over the inside surface of the meat. Roll the meat and tie securely. Heat the olive oil in a pot large enough to handle the meat roll. Brown the meat on all sides. Turn the heat down to a gentle simmer.
Add the rest of the lemon juice, the garlic and the second measure of oregano. Cover. Simmer gently, turning occasionally, for 1 1/2 hours.
Add the new potatoes. Continue cooking until the meat is very tender (about 1 hour longer). Surround the meat with the new potatoes on a serving platter. Pour the remaining lemony pan juices over the meat. Serve. |
