INGREDIENTS

INSTRUCTIONS

1. Remove papery skin, or fell, from lamb and trim fat on top side to 5/8
inch thick. (You can also have your butcher do this.) Remove all fat from
bottom side of leg. With the tip of a sharp knife, cut a few slits in flesh
on top and bottom of lamb and insert garlic slivers.
2. Combine oil, lemon juice, oregano, chopped rosemary, and salt and pepper
to taste in a small mixing bowl. Rub lamb well with half the marinade, and
refrigerate, covered, for several hours or overnight. Set aside remaining
marinade.
3. Remove lamb from refrigerator one hour before you are ready to cook it.
Heat oven to 450'. Arrange rosemary sprigs along both sides of leg and
secure rosemary in 3 places with butcher's twine. Season well with salt and
pepper and place in a roasting pan.
4. Place lamb in oven and turn down heat to 325'. Baste often with
remaining marinade. Drain fat from pan periodically. Roast lamb until a
meat thermometer reads 135' when inserted into thickest part for medium
rare, about 1 hour an 20 minutes, or continue cooking to de- sired
temperature. Untie lamb and let rest for 15 minutes before slicing. Carve
and serve with condiments and pita.
Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.

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