one "gigot" lamb; potatoes; 5-6 garlic cloves; salt, pepper, oregano; olive oil
Pre-heat the oven to 180-200°.
Remove the excess fat from the lamb (leave some on).
Clean the garlic, and cut into large "aerodynamic" pieces. Make some deep thin cuts in random places over the lamb (enough for all the garlic pieces).
Mix the salt and pepper on a small plate. Wet the pieces of garlic, roll them in the salt and pepper mixture and stick them completely into the cuts in the lamb.
Place the lamb into the pan. Put some oil, oregano and pepper on top. (In Greece we use a type of shortening called "Fytini" which is also a bit salty.)
Add some water to the pan and put it into the oven.
Depending on the type of the potatoes, you can put them in at the same time as the lamb or later. (I have seen potatoes that take 3 hours to cook and others that take 1 hour!) Put some oregano and salt/pepper on the potatoes.
For a 3 kilo gigot, you need to leave it in the oven for 3 hours at a temperature of 180-200 C. (In general you count one hour per kilo).
While the lamb is in the oven add water as needed.
If the oven is not equally heated (old or gas or ...) beware that it will get burned (under or on top) After an hour you can roll the lamb over.
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