Greek-Style Roast Leg of Lamb

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 375°F (190°C).

2. 2

   Spread the onions out along the bottom of a 13 x 9-inch (33 x 23 cm) roasting pan.

3. 3

   Using the tip of a paring knife, make 8 small incisions in the fat covering the leg of lamb. Insert a piece of garlic into each incision. Place the lamb over the onions in the roasting dish. Brush the meat with the oil. Sprinkle with the oregano and salt. Season generously with pepper. Wrap the bone with foil. Tightly seal the roasting dish with foil.

4. 4

   Bake for 1 hour 30 minutes. Remove the foil from the baking dish. Pour in the broth. Continue to bake for 1 hour or until the roast is nicely browned. Add more broth as needed. Let the meat rest for 10 minutes before slicing. Strain the cooking juices and transfer into a gravy boat. Serve the meat with the onions and cooking juices. Serve with lemon potatoes and green salad with herbs and feta (see recipes), if desired.