- Step 1
Preheat oven to 180C.
- Step 2
Place 5 oregano sprigs in a large greased roasting pan. Place lamb on top. Finely chop remaining oregano and combine with sea salt flakes and oil. Rub oil mixture all over lamb. Roast for 1 1/2 hours. Add garlic bulbs and lemon to the pan. Roast for a further 1 hour or until cooked to your liking, adding tomatoes in the last 10 mins of cooking. Cover loosely with foil. Set aside for 20 mins to rest.
- Step 3
Meanwhile, cook the potatoes in a saucepan of salted boiling water for 6 mins or until tender. Drain. Mash until smooth. Stir in the crushed garlic, lemon juice and 1/3 cup (80ml) of the extra oil. Season. Drizzle with remaining extra oil.
- Step 4
Serve the lamb with garlic, lemon wedges, tomato, olives, skordalia and extra oregano sprigs.
Use any leftover lamb to make a ragu to serve with pasta, or use in Greek-style lamb rolls with tzatziki, rocket and onion.