Ingredients
1 whole leg of lamb
salt and pepper
1 head garlic
1 onion
1 carrot
1 fennel
3 potatoes
4 sprig rosemary
4 sprig oregano
4 sprig thyme
4 sprig sage
1/4 c. dry white wine
1/4 c. water
olive oil
1/4 c. lemon juice
2 lemons
Preparation
Step 1Season lamb with salt and pepper. Make slits in meat and push 3 or 4 cloves of garlic into meat. Arrange vegetables, remaining garlic cloves, herbs, and lamb in a roasting pan. Pour wine, water, and lemon juice on bottom of pan. Cover with aluminum foil and bake at 325 degrees F for 1 hour 30 minutes, until pulling away from the bone.Step 2At the last 15 minutes of baking remove aluminum and raise temperature to 450 degrees F. Allow the lamb and vegetables to brown, and dress with olive oil and squeeze the juice of the remaining two lemons onto the finished lamb and vegetables before serving.
