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Lay the lamb rack in a large shallow baking tray. Sprinkle 1 tbsp oregano, ½ tbsp salt, 1 tsp pepper, ½ tbsp paprika and ½ tsp cumin over lamb, then add ½ of the mustard, and massage in. Flip the lamb over and repeat the above.
Pour 250ml lemon juice over lamb, making sure all lamb has lemon juice over it by massaging it into the lamb while pouring.
Slice slits in lamb and insert ½ cloves of garlic until used up.
Flip the lamb onto the side with the skin flap (this is the side to bake it on).
Sprinkle the chopped onion over the meat, then pour oil over the meat and fill the tray halfway with water. Bake uncovered for 1 hour at 180°C.
Meanwhile, chop the potatoes into quarters. Put the potatoes in a bowl and add 1 tbsp oregano, ¼ tsp pepper, 1 tbsp salt, ½ tbsp paprika, ½ tsp cumin, ½ tbsp mustard, ½ cup lemon juice and stock. Mix well.
Add potatoes to the baking tray. Submerge the potatoes in the juices from the meat until they are at least half covered. Add more water if needed. Cover with foil and return to oven for 1 hour.
After 1 hour, remove foil then return to the oven for 1 hour.