1: Take the lamb out of the fridge about an hour before cooking, to bring it to room temperature.

2: Preheat the oven to 220 C/Fan 200 C/Gas 7. Using a sharp knife, make small incisions in the lamb, about 2cm apart. Push the garlic slices into the slits to flavour the meat.

3: Spread the potatoes out in the bottom of a large roasting tray. Drizzle with 2 tbsp of the extra-virgin olive oil and sprinkle with the dried oregano and some salt and pepper.

4: Mix together the rest of the olive oil, the chopped rosemary and oregano, lemon juice and a generous amount of salt and pepper.

5: Place the lamb in the roasting tray, in the middle of the potatoes, and drizzle the lemony oil over the top. Roast in the oven for 40 minutes, tossing the potatoes halfway through cooking.

6: Take the tray from the oven and lower the oven setting to 200 C/Fan 180 C/Gas 6 (leave the oven door open for a couple of minutes to help lower the temperature). Add the stock to the roasting tray.

7: Return the tray to the oven and roast for a further 30 minutes for medium to medium rare lamb. (On a temperature probe, it should register 51–55 C.) Baste the lamb with the juices and toss the potatoes once or twice during cooking. If you prefer lamb medium to well done, cook for a further 15 minutes.

8: In the meantime, to prepare the Greek salad, put all the salad veg into a large bowl, add the extra-virgin oil, wine vinegar, oregano and olives and toss to mix. Add the crumbled feta, toss gently and season with salt and pepper to taste.

9: Once the lamb is cooked, take the tray out of the oven. Transfer the meat to a warmed platter, cover loosely with foil and let rest for 20–30 minutes. Keep the potatoes warm, uncovered, in the turned-off oven. Carve the lamb and serve with the potatoes and salad.