Cut the lamb into serving pieces and place them in a roasting pan.

Peel, wash, and cut the potatoes into large chunks. Add them to the pan.

Season the meat and potatoes on both sides with salt, pepper, and oregano, and toss to coat evenly.

Add the garlic, cut into pieces, between the meat and on top of the potatoes.

Cut the bell peppers into large pieces and tuck them between the pieces of meat.

Squeeze the lemons and pour the juice over the dish.

Drizzle with olive oil and add enough water to half-cover the potatoes.

Roast at 480°F (250°C) for 1 1/2 to 2 hours, turning the meat and gently stirring the potatoes occasionally. If needed, add a little more water during cooking to keep the dish from drying out.