Roast Leg of Lamb - Greek Style

2.5kg leg of lamb 225 degrees for first hour 190 degrees for 2nd hour... and until cooked (internal temperature about 135F for medium rare) cover with foil for 30 mins to rest - internal temp will continue to rise 1. ROAST LEG OF LAMB - GREEK STYLE

5 lb. leg of lamb 3 cloves garlic, slivered 2 tsp. salt 1 tsp. pepper 2 tbsp. oregano 1 lemon 1/4 c. butter, melted 1/4 c. olive oil 1 c. water Wash meat well; pat dry and set on rack in roasting pan. Mix slivered garlic, salt, pepper and oregano. Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish. In a small bowl, stir together oil, lemon juice, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours. Make incisions in lamb with sharp knife; insert seasoned garlic slivers which have been dipped in olive oil and melted butter mixture. Rub remaining butter and oil mixture over surface of lamb. Pour juice of lemon over it. Cover pan and cook at 325 degrees for 3 hours. During roasting period add 1 cup water to liquid in pan; baste often until meat is browned and done to taste. Halfway through cooking period, small peeled potatoes or small onions may be placed in pan around the lamb. Yield 10 generous servings. 2. ROAST LEG OF LAMB (Greek Way) 5 lb. leg of lamb 1 lemon Oregano Salt and pepper 2 oz. butter 1 c. water or wine - wine is best, red cooking wine Several cloves of garlic Wash the meat well and set aside in the roasting pan. In small bowl mix salt and pepper, oregano and the peeled garlic. Mix well. Cut incisions all over leg of lamb where you put garlic cloves and a little butter, seasoning the lamb, rubbing it in. Use all butter, rub on meat wheat is left of incisions. Then pour the juice of the lemon all over lamb. After seasoning the lamb let set about an hour. Then cook on 375 oven. After it gets started good, after an hour, lower oven to 350 or 325. Cook slowly. Add 1 cup of water or wine. Keep basting the lamb until browned nicely and done to taste. 3. GREEK LEG OF LAMB 5 lb. leg of lamb 2 to 3 cloves garlic, cut in slivers Salt & pepper Juice of two lemons 1 to 2 tsp. dried oregano 1 c. water Cut incisions in meat, and fill with garlic slivers. Rub leg of lamb with lemon juice, oregano, salt and pepper. Place in roasting pan with water. Do not pour water on leg of lamb. Bake in hot oven 450 degrees until browned. Lower heat to 350 degrees, cover and bake until done.