How to make it

  • Score the inside of the leg and the fat cap. Combine the oregano, rosemary, salt and pepper in a small bowl and rub onto both sides of the lamb. Whisk the lemon juice and olive oil together and pour half of it over the lamb. Roll and tie the lamb, place in a baking dish, cover with plastic wrap, and refrigerate overnight.
  • Preheat the oven to 325°F. Roast the lamb until it reaches an internal temperature of 130°F, 2-1/2 to 3 hours, basting it with the remaining lemon-olive oil mixture every 30 minutes. Remove the roasting pan from the oven, loosely tent with aluminum foil, and set aside 20 minutes before slicing.

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