1 Whole Lamb Leg 14 Cloves Garlic
2 Tbsp. Rosemary 2 Tbsp. Dried Oregano
1/3 cup Olive Oil 1 cup Red Wine
1 cup Fresh Lemon Juice Grated Lemon Zest
1/2 tsp. Salt 1/4 tsp. Pepper
Finely chop 8 cloves garlic and place in a large glass dish. Stir
in 4 tsp. each of oregano and rosemary, 1/4 cup oil, wine, zest and lemon juice. Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and mix with remaining
2 tsp. each oregano and rosemary. Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic-herb mixture over lamb, pressing into incisions. Coat with remaining 2 Tbsp. oil and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
Roast, uncovered in 375@F. oven for 2 to 2 1/2 hours or until
thermometer registers an internal temperature of 130-140@F. (medium). Cover loosely with foil and let rest for 10 minutes before carving.
