Greek Lamb

My Mother’s recipe (in the words of Christ Gaetanos)

Start with leg of lamb.  Try to get young spring lamb, 5 lbs. or so.

You'll need several cloves of garlic.  3-4 should do it, but it depends on how garlicly you like things.  You'll also need about a half to a quarter stick of butter, 1 lemon, a couple of cups of hot water. 

Wash the lamb.  Slice the garlic up into pieces, make slits in the lamb and insert the pieces into the lamb.  Salt/pepper the lamb and brush with melted butter.  (I never clarify butter when I use it to cook, but you can if you want to.  Also, add other spices is you want.)  Squeeze the lemon over the lamb.  If you're really ambitious, you can prepare the lamb the night before and let it marinate.

Roast it, fat side up, @ 450, for about a half hour, then lower to 350 four about 3 hours and add the hot water.  You can turn it then and later, as needed.  Start checking after a couple of hours to see if it's done sooner.  Would taste even better charcoal broiled, especially on a spit, but the broiler should do just fine.  I don't add garnish, but I've seen some cooks do it.

Add roasted potatoes (oregano, salt/pepper, lemon juice, olive oil).