| 1 | Remove papery skin, or fell, from lamb and trim fat on top side to 5/8 inch thick. |
| 2 | (you can also have your butcher do this). |
| 3 | Remove all fat from bottom side of leg. |
| 4 | With the tip of a sharp knife, cut a few slits in flesh on top and bottom of lamb and insert garlic slivers. |
| 5 | Combine oil, lemon juice, oregano, chopped rosemary, and salt and pepper to taste in a small mixing bowl. |
| 6 | Rub lamb well with half the marinade, and refrigerate, covered, for several hours or overnight. |
| 7 | Set aside remaining marinade. |
| 8 | Remove lamb from refrigerator one hour before you are ready to cook it. |
| 9 | Heat oven to 450". |
| 10 | Arrange rosemary sprigs along both sides of leg and secure rosemary in 3 places with butcher"s twine. |
| 11 | Season well with salt and pepper and place in a roasting pan. |
| 12 | Place lamb in oven and turn down heat to 325". |
| 13 | Baste often with remaining marinade. |
| 14 | Drain fat from pan periodically. |
| 15 | Roast lamb until a meat thermometer reads 135" when inserted into thickest part for medium rare, about 1 hour an 20 minutes, or continue cooking to de- sired temperature. |
| 16 | Untie lamb and let rest for 15 minutes before slicing. |
| 17 | Carve and serve with condiments and pita. |
| 18 | Martha stewart living/august/94 scanned & fixed by di pah |
