Roast Leg of Lamb with Potatoes, Artichokes and Olives - oregano

Method

• Finely mince 1/2 cup oregano, garlic, salt and pepper in processor.
• Place lamb in large roasting pan.
• Rub lamb with 2 tablespoons olive oil.
• Spread 4 tablespoons oregano mixture over lamb, reserving remainder.
• Arrange lamb so that fat side is up.
• Let stand at room temperature 1 hour.
• Meanwhile, fill large pot with cold water.
• Add 4 tablespoons lemon juice to water.
• Cut 1 artichoke lengthwise into 8 wedges.
• Rub cut surfaces of artichoke with lemon half to prevent discoloring.
• Cut away choke and discard, leaving artichoke wedges intact.
• Place artichokes in pot with water .
• Repeat with remaining artichokes.
• Boil artichokes until almost tender, about 15 minutes.
• Drain.
• Transfer to large bowl.
• Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat.
• Set aside.
• Preheat oven to 450F.
• Roast lamb 10 minutes.
• Reduce temperature to 350F.
• Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
• Arrange potatoes around lamb in roasting pan.
• Roast until thermometer inserted into thickest part of lamb registers 140F, about 50 minutes.
• Transfer lamb to large platter.
• Add artichoke mixture to roasting pan with potatoes; mix well.
• Continue roasting vegetables until tender, about 20 minutes.
• Surround lamb with vegetables.
• Garnish with oregano sprigs and carve roast at table.