Greek Slow Roasted Lamb with Lemon Potatoes

🧄 Ingredients

For the lamb:

• 1 leg of lamb (about 2.5–3 kg / 5.5–6.5 lbs)
• 6 garlic cloves, sliced
• Juice of 2 lemons
• ½ cup olive oil
• 1 tbsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup white wine
• 1 cup beef or chicken stock
• Fresh rosemary and thyme sprigs
• 1 red onion, sliced

For the potatoes:

• 6–8 medium potatoes, peeled and quartered
• Juice of 1 lemon
• ¼ cup olive oil
• Salt, pepper, oregano