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| This
succulent lamb is best served with rice pilaf and oven-roasted
vegetables, such as red peppers, onions, tomatoes, zucchini,
and eggplant. Accompanied by tzaziki,
it's a staple at every Greek holiday or special occasion. |
| M |
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| 1
leg of lamb (bone-in or boneless) |
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7-10
cloves of garlic, halved |
| Juice
from 2 lemons |
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½
cup dried oregano |
| Salt
and pepper |
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3
Tablespoons butter |
| M |
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| Combine
oregano, salt, pepper, and juice from ½ a lemon in a small bowl.
Score the lamb, stuffing the holes with garlic and spooning
in some of the mixture. Squeeze juice from one lemon into holes,
rubbing excess into the lamb with the remaining oregano mixture.
Cover lamb with wax paper or plastic wrap (not foil), and refrigerate
overnight.
The
following day, preheat oven to 325°. Remove the lamb from
the refrigerator, melt butter in a small pan, and pour it,
along with the remaining lemon juice, over the meat. Roast
the lamb fat-side up until cooked through (cooking times will
vary depending on the size of the leg and whether or not you
use a roasting bag).
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