- 1 6-lb. leg of lamb
- 1 Tbsp. oregano
- 8 springs of rosemary
- 3 cloves garlic
- juice of one lemon
- 1/4 cup olive oil
After cutting incisions into the leg of lamb, Sara fills them with oregano, rosemary and garlic. Then she rubs in fresh lemon juice and tops it off with olive oil.
Allow the spices to soak in for about an hour before cooking.
Sear in a 500 degree F oven for 30 minutes.
Reduce heat to 350 degrees and cook about 10-15 minutes per pound.
Remove from oven and allow to cool slightly before slicing.
Top with a wine glaze and serve.
Watch the demonstration on how to make this wonderful Easter meal.