1. Preheat the oven at 200°C. Cut the vine twigs to the size of the oven pan and cross-braid. This will be the base of our lamb.
    
2. In a bowl, mix the salt with the pepper and cumin. Coat the lamb everywhere with the oil, and sprinkle it with the herbs on all sides. Rub the herbs on the lamb well, so it takes their aromas. With a sharp knife, create cuts on the top of the lamb. Cut the cloves of garlic in 2 or 4 pieces, depending on how big it is. Put the garlic pieces along with some rosemary into the cuts of the lamb. Place the lamb on the braided vine twigs.
    
3. Wash the potatoes well and put them in a bowl. Pour the oil over them and sprinkle salt, pepper, cumin, rosemary and thyme. Mix well and put the potatoes on the pan. Add the water and cover well with non-stick baking paper and aluminum foil. Cook in a preheated oven for 2½ hours. Uncover the pan and continue cooking for 30 more minutes or until it becomes brown.

Wine ideas

In this part of the world, where we enjoy unique tasting experiences, lamb is often considered to be the king of meats. This recipe is perhaps one of the most iconic recipes of Mediterranean gastronomy. The intense flavors and long-lasting aromas of lamb that torment the palate seek full-bodied red wines with a lingering aftertaste, whose taste is defined by the aromas of oak barrel and red forest fruits.

In this case, our suggestions are specific: Rioja Gran Reserva from Spain, Amarone from Italy, the great wines from the Bordeaux region as well as a series of aged Cypriot and Greek wines based on the varieties Cabernet Sauvignon and Merlot.
 

We learn together

1. The vine twigs will give a nice aroma to the meat, but they will also act as a grill so that the meat does not cook in its own fat.
    
2. The lamb is the absolute star of the big Easter meal. If there are any leftovers, we can make a nice pie with homemade puff pastry and put in lamb, cheese and various spring vegetables. We can also eat the lamb with tomato barley.
    
3. If we have time, we can marinate the meat from the previous night.