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Ingredients

• 1  (4-pound) boneless leg of lamb, not tied, trimmed of excess fat
• 3 tablespoon(s) coarsely chopped fresh marjoram, plus sprigs for garnish
• 5 tablespoon(s) extra-virgin olive oil
• 2  (2 1/2 pounds) russet potatoes
• 4 clove(s) garlic, 2 thinly sliced, 2 crushed
• Juice of 2 lemons (about 1/2 cup)
• Coarse salt
• Freshly ground pepper

Description

This Classic Roast Is Flavored With Tart Lemon And Savory Marjoram — A Lovely, Fragrant Combination.

Delish