18 cloves garlic
1 (750-ml) bottle dry red wine
2 cups freshly squeezed lemon juice
3 tablespoons dried Greek oregano
3 tablespoons dried rosemary
Coarse salt and freshly ground pepper
1 (8-pound) leg of lamb, bone in and trimmed of fat
1/4 cup extra-virgin olive oil plus 3 tablespoons
6 pounds Idaho potatoes, peeled and cut into 1/6 lengthwise
8 large globe artichokes, stems, leaves, and chokes removed

Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.
Preheat oven to 350 degrees F.

In a mortar and pestle, crush 6 cloves garlic and the remaining oregano and rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.

Place potatoes around lamb in roasting pan. Crush remaining 4 cloves garlic, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining 1 cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.