Boneless Leg Roast

Servings: 6-8 
(This dish taste best when the lamb is marinated overnight) 

• 1/2 cup olive oil 
• 1 tablespoon Greek oregano 
• Zest and juice of 1 lemon 
• 1/4 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• 4 cloves garlic, peeled and chopped 

• 7 to 8-pound leg of lamb, boned, rolled and tied (your butcher can do this)
• 6 medium onions, peeled and cut into thin strips
• 1/4 cup olive oil
• 1 1/2 teaspoons dried Greek oregano
• Juice of 1 lemon
• Salt and pepper to taste

Basting liquid:
• 1 1/2 cups low-sodium canned chicken broth
• 1/4 cup olive oil
• 1 1/2 teaspoons dried Greek oregano
• Juice of 1 lemon
• Salt and pepper to taste

For marinade: Combine all ingredients in a small, stainless-steel mixing bowl. Whisk to mix.

For lamb: Place lamb in large shallow baking dish and pour marinade over meat. Cover tightly and refrigerate overnight or for a minimum of 6 hours. 

After the lamb has marinated, pre-heat oven to 375 degrees. Stir together the onions, oil, oregano, lemon juice and salt and pepper in a medium mixing bowl. 

Pour onion mixture into a medium-size roasting pan and place lamb on top; discard marinade. Season with salt and pepper and roast for 3 to 3 1/2 hours, until fairly well done but still tender and moist (a meat thermometer should read 155-160 degrees). 

For basting liquid: As lamb roasts, combine broth, oil, oregano and lemon juice in a medium saucepan. Season generously with salt and pepper and bring to a simmer. Remove from heat 

After 20 minutes of roasting, remove lamb from oven and pour half of the basting liquid over it. Return to oven for another 20 minutes. Rotate and baste lamb with a small amount of remaining liquid every 20 minutes thereafter. Do not let the pan dry out. 

When lamb is done remove from oven and place on a platter to rest. 

Transfer liquid and onions from roasting pan to a medium saucepan. Simmer slowly, for 15 minutes, skimming any fat that appears. Strain and serve along with sliced meat.