Yield: 4-6 Servings
6-7 pound leg of lamb, butterflied (ask your butcher to do this)
Salt and freshly ground pepper
1 clove garlic, quartered
2 Tablespoons olive oil
1-1/2 teaspoons dried Greek oregano, crumbled
2 cups dry white wine, plus more, if necessary
6 medium-sized, thin-skinned potatoes, quartered
Chicken stock or water, if necessary
Lay the butterflied lamb flat on a cutting board and season with salt and pepper. Roll the lamb, starting at one narrow end, until you have a spiral of lamb. Tie the roll to hold the meat in place and to allow for even cooking.
Using a sharp knife, make 4 small random slits into the lamb, and insert the garlic quarters into the slits. Rub the lamb with 1 Tablespoon olive oil, season all over with salt, pepper and 1 teaspoon oregano. Cover and refrigerate for 3 hours, or overnight.
Pre-heat the over to 450° F. Remove the lamb from the refrigerator and place in a roasting pan just large enough to accommodate it. Roast in the oven for 25 minutes.
Toss the potatoes with remaining olive oil and oregano, season with salt and pepper. Pour the white wine around the lamb, arrange the potatoes around the lamb, and reduce oven temperature to 400° F. Roast the lamb, basting frequently with the pan juices, for another 45 to 65 minutes, depending on how you prefer your lamb: when an instant-read meat thermometer reaches 130° F, the lamb will be medium rare, after resting. Add chicken stock or water to the pan during roasting if it becomes dry.
Remove the lamb from the oven and set aside, tented with aluminum foil. Let it rest for 15 minutes before slicing. Serve potatoes and pan juices separately.
Wine Pairing:
Try a classic Cabernet Sauvignon or similar Bordeaux-blend such as the Amavi Cabernet Sauvignon 2002 from Walla Walla