Slow-Cooked Lamb with Lemon and Oregano

1 ½ cups fresh lemon juice (from 6 to 7 lemons)

½ cup extra-virgin olive oil

1 tbsp. (Heaping) dried oregano

4 pounds leg of lamb

2 ½ pounds Yukon Gold potatoes, peeled and cut into big chunks

1 ½ cups water

Coarse salt and freshly ground pepper

Preparation:

Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice. Preheat oven to 350ºF. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300ºF. Roast lamb 2 hours. Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400ºF. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes. Serves: 8.