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Preheat oven to 500 degrees. Place lamb, skin side up, on a rack in an open roasting pan. Rub the meat with salt, pepper, oregano and garlic. Melt the butter, add the lemon juice, and pour over the meat. Add onions, parsley, mushrooms, and 1/2 cup water to the pan. Place in oven and roast 20 minutes. Add remaining water, lower temperature to 350 degrees, and cook to desired degree of doneness. Baste occasionally. Serve with pan juices and rice pilaf. Best when served rare. Allow 12 to 15 minutes per pound for rare.
Roast Leg of Lamb
1 (5 lb) leg of lamb
1 tsp. salt
1 tsp. freshly ground pepper
1 tbsp. oregano
1 clove garlic, halved
1/4 cup butter
Juice of 1 large lemon
2 small onions, chopped
3 or 4 sprigs parsley
2 or 3 mushroom, washed & chopped
1 cup water
Preheat oven to 500 degrees. Place lamb, skin side up, on a rack in an open roasting pan. Rub the meat with salt, pepper, oregano and garlic. Melt the butter, add the lemon juice, and pour over the meat. Add onions, parsley, mushrooms, and 1/2 cup water to the pan. Place in oven and roast 20 minutes. Add remaining water, lower temperature to 350 degrees, and cook to desired degree of doneness. Baste occasionally. Serve with pan juices and rice pilaf. Best when served rare. Allow 12 to 15 minutes per pound for rare.
