— With a sharp knife, cut small incisions all over meaty portion of leg and tuck in the garlic.
— In a bowl, mix together oil and lemon juice, a generous portion of sea salt, pepper and oregano. Cover all sides of the lamb with this mixture and set aside at room temperature for 1 hour.
— In a roasting pan, spread the fresh rosemary and place the lamb on the herbs.
— Brown the meat for around 30 minutes and moisten it with cooking juices. Reduce heat to 165 ˚C (325 ˚F) and continue cooking for approximately 1 hour for pink meat.
— Remove the lamb from the oven, cover it with aluminum paper and let it stand for 10 to 15 minutes before serving.
FINALE — Serve the leg of lamb with its cooking juices, some garlic confit green vegetables and lemony mashed potatoes.
NOTE — * Mountain oregano (from the Greek word «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry, on stems, and can be found in specialty stores.