1.Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
2.Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
3.Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
4.Preheat oven to 425(F). Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
5.Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400(F) degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (61%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 13.6mg||0 %|
|Potassium 280.9mg||7 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 11.5g|
|Protein 1.7g||2 %|
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Calories per serving: 128
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