Roasted Leg of Lamb with Herbs, Tomatoes and Olives

Rinse lamb and pat dry. Peel garlic and cut into slices. Rinse oregano and rosemary, shake dry and pluck leaves from stems. Set aside some herbs for garnish. Grease roasting pan with 2 tablespoons olive oil. Coat lamb with salt and pepper and place on rack of roasting pan. Sprinkle with garlic and remaining herbs. Bake in a preheated oven at 175°C (fan: 160°C, gas mark 2-3) (approximately 350°F), about 1 1/2 hours. Mix lemon juice and lamb stock, then add to roasting pan after about 15 minutes of cooking time. Continue to frequently baste lamb with cooking liquid from roasting pan during cooking time.Scrub potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Slice olives and cut sun-dried tomatoes into strips. Cut pepperoncini in half lengthwise, remove seeds and rinse, then pat dry and cut into rings. Mix olives, tomatoes, peppers and remaining oil, then add to pan about 15 minutes before end of cooking. Peel cooled potatoes, coarsely chop and fry in hot butter until golden brown, then season with salt. Cut lamb into serving pieces. To serve, arrange lamb and potatoes on a plate. Garnish with herbs, olives, tomatoes and pepper pieces. Drizzle meat with sauce.