A sumptuous lamb dinner that is out of this world.

Tasting Notes
Crispy Lemon -roasted potatoes go well with the rich tasty, delicious roasted leg of lamb and when you add a Greek salad to it, you have the perfect meal.

Take a 2 1/2 pound of lamb and insert sliced garlic (four big cloves) into the meat by making small incisions in the meat with the edge of a sharp knife.
Then rub three tablespoons of soya sauce all over the meat.
Then take the same amount of olive oil and rub into the meat.

Place the meat into a pre-heated oven at 450 degrees for 15 minutes. This will make the lamb nice and brown on the outside.

After that reduce the temperature to 350 degrees and cook for 20 minutes per pound for medium rare. In this case that would total 50 minutes.

Also make sure to let the meat rest for 15 minutes by taking it out of the oven and covering it with foil.

Lemon roasted potatoes
Take five large potatoes and cut up into small quarters.
Put into a roasting pan.
Douse with the juice of two lemons, sprinkle dry oregano over the potatoes about two teaspoons.
Add one half cup of beef stock into the mixture.
Add salt and pepper.
Take a wood spoon and mix up all the ingredients.

Put in the oven and cook for 75 minutes at 350 degrees.

Greek salad.
Cut 16 cherry tomatoes in half and add to a salad bowl.
Cut up four mini cucumbers into regular slices.
Take half a red onion and slice thinly.
Use one green pepper, but any colour will do, and cut into small chucks.
Add everything into the salad bowl.
Season with salt and pepper.
Add four tablespoons of olive oil.Two tablespoons of red wine vinegar.
Crumble up two regular-sized pieces of Feta cheese.

Mix everything and taste.
Add more salt, pepper or oregano if you like depending on your taste.
Presto, dinner is ready.

Easy and delish.