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Roast Leg Of Lamb (Arni Psito)

lamb, greek

1 leg of lamb; about 5 pounds
6 cloves garlic; slivered
1 tablespoon dried oregano
1/2 teaspoon (each) salt and pepper
1/3 cup lemon juice
2 tablespoons olive oil

Trim excess fat from lamb. Cut enough tiny slits all over lamb to insert each sliver of garlic. Combine oregano, salt and pepper; rub thoroughly into surface of lamb. Let stand at room temperature for 30 minutes. Blend lemon juice with olive oil; set aside. On greased rack in roasting pan, roast lamb in 325°F oven for about 2 hours or until meat thermometer registers 140°F for rare, 160°F for medium, or 170°F for well done, basting generously and frequently with lemon mixture during last half of cooking time. Remove lamb to platter; cover loosely with foil and let stand for 15 minutes before carving.

Contributor: Canadian Living -March, 1991

Yield: 6 to 8 servings

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