live oil.
Stab the lamb all over with a sharp
Preheat oven to 325\u00b0.
Cut slits in roast and insert half of the garlic slivers.
Combine remaining garlic, oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 teaspoons oregano in a small saucepan.
Heat and stir until well blended.
Brush lamb with the sauce.
Sprinkle remaining spices over the meat.
Roast 30 minutes per pound, basting with the oil mixture frequently. Let rest 10 minutes before carving.
Garnish platter with lemon slices and sprigs of mint.
make small incisions in the lamb. Stuff with sliced garlic.
1. For the lamb: Adjust oven rack to lower-
Place lamb in a shallow dish. Combine
o 350F degrees.
Sprinkle lamb with salt and black pepper
Combine herbs, pepper, garlic, and olive oil in small bowl.
Squeeze juice from lemons into another small bowl.
Cut lemon shells into quarters and place in roasting pan.
Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb.
Pour lemon juice over lamb.
Spread herb mixture over lamb and press firmly.
Sprinkle generously with sea salt.
Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Make deep cuts in the lamb to the bone at 1
ven to 400\u00b0F. Wipe lamb with paper towel; rub with
small bowl.
Place lamb in a large roasting pan
rge enough to hold the lamb.
Stir in 4
ven to 220C.
Place lamb in a large baking dish
Mix the rosemary, oregano, lemon peel, sea salt and olive oil in a small bowl. Pour over the lamb. Cover and refrigerate for at least 4 hours or preferably overnight.
Preheat the oven to 400\u00b0F. Heat a large skillet on high heat. Cook the lamb for 3-5 mins on each side, or until seared. Transfer to a roasting pan and roast for 15-20 mins, or until cooked to desired doneness. Let stand for 10 mins, then slice.
Combine yogurt, tahini, lemon juice and salt in a small bowl. Serve lamb with arugula, pita bread and yogurt sauce.
Make small incisions all over lamb and insert a sliver of
Preheat the oven to 325\u00b0F.
Place lamb in a roasting pan. Pierce all over with a small sharp knife. Press herbs and garlic firmly into the slits. Drizzle lamb with olive oil and lemon juice, and season.
Roast lamb, covered loosely with foil, for 1 hour and 40 mins (or 20 mins per pound plus 20 mins). Remove foil for the last 20 mins of cooking time to brown lamb. Transfer lamb to a serving platter. Cover loosely with foil and let stand for 10 mins before carving.
Remove bone and fell from lamb, if necessary.
Piece together
br>Cut slits into the lamb meat, and stuff the garlic
n all sides of the lamb leg. Refrigerate & marinade overnight.
Place lamb, boned side up, in large
165 degrees C).
Place lamb in a roasting pan. Add