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Ingredients
- 1 (8 to 10 pound) leg of lamb, bone-in, trimmed
- 2 lemons, cut in half
- Salt and pepper
- 4 cloves garlic, sliced lengthwise
- Dash oregano
- 8 ounces water
Method
- Preheat the oven to 450 degrees.
- Under running water, trim the outer layer of fat from the lamb and blot dry.
- Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb.
- Slice cloves of garlic, lengthwise.
- Put salt and pepper into a small container.
- Cut 6 small slots into each side of the leg of lamb, about 1-inch deep.
- Insert garlic slivers, followed by salt and pepper, into the lamb.
- Lightly sprinkle top of lamb with oregano.
- Pour the water into a roasting pan, add lamb, and cover with foil.
- Roast on lowest rack of oven for 40 minutes to 1 hour.
- Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature.
- Remove and let lamb stand about 30 minutes as the lamb continues to cook.
- To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone.
- For rare lamb, the thermometer should register 140 degrees.
- For medium, the thermometer should register 145 degrees.
