Easy and delicious this lamb recipe is even better cooked on the BBQ over wood charcoal.
2 tablespoons coarsely chopped garlic (about 6 cloves)
1 tablespoon dried oregano (preferably Greek)
1 tablespoon dried thyme
2 teaspoons salt, plus salt for seasoning
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper, plus pepper for seasoning
1/2 cup extra-virgin olive oil
1 bone-in leg of lamb (5 to 6 pounds)
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
1 bunch of rosemary
Procedure
1. Make the herb paste- mix together chopped garlic, oregano, thyme, 2 teaspoons salt, hot paprika, and 1 teaspoon black pepper in a small bowl. Add 2 tablespoons olive oil and stir to make a thick paste. Place lamb in a roasting pan. Using the tip of a paring knife, make a dozen deep slits (each about 1-inch wide) in leg of lamb. Into each of these slits, place a spoonful of the garlic paste, pushing it in with your finger. Use about a third of the paste.
2. Add 2 tablespoons additional olive oil to remaining garlic paste. Spread half of this mixture over lamb on all sides. Marinate seasoned lamb in the refrigerator for 3 to 6 hours
Add remaining olive oil, lemon juice and wine to remaining garlic paste. Set mixture aside for basting.
3. Preheat oven to 350degrees. Season leg of lamb on all sides with salt and pepper. Arrange lamb, fat side up in roasting pan. Roast for 45 minutes at 350 then reduce heat to 325 until it reaches desired doneness. Start basting lamb with oil, lemon juice, wine mixture after 20 minutes, using a sprig of rosemary as a basting brush. Continue basting every 20 minutes. Use an instant-read meat thermometer to check for doneness: medium-rare lamb will be about 145 degrees; medium lamb about 160 degrees.
4. After you remove the meat from the oven cover it loosely with foil and allow it to rest for 15 minutes before serving.
Enjoy