Ingredients: 1 (4-5 lb) leg of lamb, bone-in 2 tbsp olive oil 4 cloves garlic, minced 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, chopped 1 tsp dried oregano 1 lemon, juiced Salt and pepper to taste 4 large potatoes, peeled and cut into wedges 1 onion, chopped 1 cup chicken or beef broth Instructions: Preheat oven to 375°F (190°C). In a small bowl, mix olive oil, garlic, rosemary, thyme, oregano, lemon juice, salt, and pepper. Rub the mixture all over the leg of lamb. Place lamb in a roasting tin. Arrange potatoes and onion around the lamb. Pour broth into the tin around the lamb and potatoes. Roast for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, basting occasionally with the pan juices. Let the lamb rest for 15 minutes before carving. Serve with roasted potatoes and onions.
