Title: Roast lamb with potatoes (arni psito me patates)
 Categories: Greek, Main dish, Meats
      Yield: 8 servings
 
      1    Leg of young spring lamb
      3    Garlic cloves
           Salt and pepper
      4 tb Butter; melted
      1    Lemon; juiced
     20 sm Potatoes; peeled
           Salt
      2 tb Tomato paste
      2 c  -Hot water
 
  Wash leg of lamb.  Slit with sharp knife in various places on both
  sides of lamb.  Slice garlic thinly and insert the slices in slits
  made in lamb. Season with salt and pepper and brush with melted
  butter.  Squeeze lemon juice over lamb and place in roasting pan, fat
  side up.  Roast at 450 F for 1/2 hour.
  
  While lamb is browning, sprinkle potatoes with salt, rub with tomato
  paste, and let stand for a few minutes.  Add potatoes to the baking
  pan with the water and lower oven temperature to 350 F.  Turn and
  baste the potatoes occasionally during the roasting period.  When
  lamb is done, remove to hot serving platter and keep warm. Increase
  oven temperature to 425 F and brown potatoes for 20 minutes longer.