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Preheat oven to 180°C fan-forced (200°C conventional). Place lamb into a large baking tray and trim off any excess fat, if needed. In a separate bowl combine all ingredients for the marinade, mix, and pour over the lamb leg. Cover with a layer of baking paper, then tightly cover with aluminium foil. Bake for 1.5-2 hours. Remove foil temporarily and baste the lamb with the juices. Place the potatoes around the lamb and mix through so the potatoes are covered in the lemony lamb juices. Add another sprinkle of oregano, salt, and pepper over the potatoes. Recover with aluminium foil and bake for another hour or until potatoes are soft and lamb is fork tender. Uncover the lamb and potatoes and baste with more of the juices then return to the oven for approximately 20 minutes to develop colour and potatoes can roast till golden.