INGREDIENTS:

• 4 - 6 pound leg of lamb

• 1 - 2 lemons

• Salt and pepper

• 4 cloves garlic

• 1 teaspoon oregano

• Salt and pepper to taste

• 4 - 6 russet potatoes, peeled and cut into large chunks (oprional)

• Olive oil or olive oil spray

DIRECTIONS:  

• Wash lamb under cold water and blot dry.

• Trim the outer layer of fat from the lamb.

• Allow the lamb to reach room temperature.

• Place lamb in roasting pan.

• Slice cloves of garlic, lengthwise into thick slivers.

• Sprinkle garlic slivers with salt.

• Cut small slits, about 1-inch deep into lamb roast and insert garlic. Repeat this procedure until at least 6 slots on each side of roast are filled.  

• Squeeze the juice from the lemons over the lamb.

• Lightly sprinkle entire lamb with oregano, salt, and pepper.

• Spray top with olive oil vegetable spray or rub lightly with olive oil.

• If using potatoes, sprinkle with salt, pepper, and oregano; toss with 1-tablespoon olive oil and place around lamb roast in pan.

• Roast lamb in preheated 400 degrees for 40 minutes so meat can brown.

• Lower heat to 350 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. *

• Baste every 15-20 minutes with pan juices.

• Remove and let lamb stand about 30 minutes before carving.

*Allow 20 minutes per pound for total roasting time, or until a meat thermometer inserted into the thickest part of the lamb, with out touching fat or bone, registers 140 degrees for rare, 150 degrees for medium, and 160 degrees for well done.  

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