Marinated Greek Lamb with Lemon Roast Potatoes

INGREDIENTS

700 g

(1+ ½ pounds) lean lamb (cut into bite-size chunks)

4 tbsp

olive oil

1 1/4 tsp

salt

1/4 tsp

ground black pepper

Schwartz bay leaves (snapped in half (to help release the oils))

1 1/2 tsp

Schwartz oregano

Juice of 1 lemon

2 cloves

garlic (peeled and minced)

large floury potatoes (such as maris piper, peeled and chopped into 1 inch cubes)

6 tbsp

vegetable oil (for roasting the potatoes)

1 tbsp

light brown sugar

red bell pepper (deseeded and chopped into bite-size chunks)

Zest of 1 lemon

1/2 tsp

Schwartz oregano

Schwartz bay leaves

1/2 cup

soured cream

Lemon wedges