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Roast Lamb with Potatoes

DIRECTIONS

Finely chop 8 cloves garlic and place in a pan large enough to hold lamb. Add 2 tbsp. oregano, 2 tbsp. rosemary, 6 tbsp. oil, 1 cup lemon juice, wine, and salt and pepper to taste. Mix thoroughly. Place lamb in marinade, turning to coat well on all sides, then cover and refrigerate overnight.
Crush 6 cloves garlic and remaining 1 tbsp. oregano and 1 tbsp. rosemary together with a mortar and pestle (or mince them finely together). Season to taste with salt and pepper.
Preheat oven to 375°. Remove lamb from marinade, discard marinade, and pierce lamb in 8 - 10 places with a paring knife. Rub garlic-herb mixture over lamb, pressing it into incisions with your fingers, then coat surface of lamb with about 3 tsp. oil.
Mix remaining 3 tbsp. oil and remaining 1 cup lemon juice together in a bowl. Crush remaining 4 cloves garlic, place in a large roasting pan, and add potatoes. Place lamb on top of potatoes. Roast, frequently basting lamb with lemon mixture, and occasionally turning potatoes and basting them with pan juices, for 1 hour and 45 minutes for well-done. Turn off oven. Remove lamb and allow it to rest for about 10 minutes, keeping potatoes warm in oven until you are ready to carve and serve lamb.