Navarin d’agneau Grece

A Greek style lemon and herb marinated lamb is perfect for an Easter dinner

Preheat oven 350 deg

8 cloves of garlic (4 chopped in half, 4 minced)
4-5 lb leg of Townsend grain fed lamb
2 tbsp oregano
2 tbsp rosemary
2 tbsp thyme
4 lemons
1/3 c olive oil
½ c dry white wine
2 tbsp salt
2 tsp freshly ground pepper

Pierce leg of lamb all over with knife tip, insert garlic halves. Mix remaining garlic, herbs, salt, pepper, oil, wine, and juice and zest of 2 lemons. Rub mixture all over lamb leg and let marinade in a dish or zip-lock bag in the fridge for 3 hrs or over night.

Place lamb on a rack in a roasting pan and pour over the remaining marinade from dish and pour in enough water to cover bottom without it touching the lamb. Cover with foil or lid and roast for in oven 2-4 hrs adding more water if needed till tender.

Reduce heat to 300 deg. and roast without lid till brown, remove from oven when tender and browned, let rest. Cut remaining lemons into wedges and serve along side.