Recipe - Greek Style Roast Leg Of Lamb

1 lg (610 lb) leg of fresh lamb
with bone in
1 lg Bulb of garlic (at least 6
cloves) don't use powder
Sprigs fresh mint/parsley
for garnish

MARINADE
One half cup Good quality virgin olive
oil spanish preferred
23 cloves fresh garlic
crushed into paste
1 cup Fresh squeezed lemon juice
34 lemons
23 tablespoon dried
oregano rubbed between
palms to release flavor
2 tablespoon Dried rosemary hand rubbed
to release flavor or ground
1 tablespoon Dried basil hand rubbed to
release flavor or ground
1 tablespoon Thyme savory or sage your
choice optional
1 teaspoon Salt and freshly ground
black pepper to taste
optional

For marinade, mix together olive oil, garlic, lemon juice, oregano,
rosemary, basil, salt and pepper (if desired), thyme, savory or sage (if
desired). Blend well and save the lemon halves for the roasting pan.
Preheat oven to 450 degrees. Trim off all fat, this makes a big difference
in flavor lamb fat is not delicious. Cut 36 cloves garlic into slivers.
Make several deep incisions in meat, on top and bottom of roast, with knife
and insert garlic slivers. Place lamb leg on rack into roasting pan. Put
squeezed lemon halves from marinade into bottom of pan. Brush lamb with
marinade before roasting, place in oven and immediately reduce heat to 350
degrees. Baste meat with marinade every 20 minutes while roasting, until
meat reaches desired doneness (roast at 10 minutes per pound for rare; 15
minutes per pound for medium; and 20 minutes per pound for well done. Let
roast rest 10 minutes in pan after removing it from the oven before
carving. Serves 1 person per pound. Garnish with mint sprigs or parsley.