defrost the leg of lamb the night before prepping and make sure you bring the lamb to room temperature before prepping.

add about 7-8 cloves of garlic left whole at the bottom of the roasting pan

place the leg of lamb on top of the garlic cloves fattiest side up

stab wholes (make slits) all over the leg of lamb on BOTH sides. Slice up about 15 cloves go garlic into slivers. Push the slivers into the holes. (This adds tremendous flavor as the garlic caramelizes as it roasts in the lamb)

make the marinade by whisking together the juice of 3 lemons, 1/2 cup of olive oil, crushed red pepper, dried oregano, salt and pepper.

pour the marinade over both sides of the lamb and rub and massage it in all over. Allow the lamb to marinate for 1-2 hours at least before roasting. OR, you can marinate overnight. But be sure to bring it to room temperature out of the refrigerator before roasting.

Scatter 2 quartered red onions around the roast and add a few sprigs of rosemary.

Cover tightly with foil and add to a 400 degree F. oven and roast for 30 minutes. Then, drop the heat to 350 degrees F. and roast an additional 2-2 & 1/2 hours. Baste the lamb with the pan drippings halfway through the cooking time. I roasted my lamb for almost 3 hours total.

Allow the lamb to rest at least 30 minutes before carving.

Serve with potatoes and mint jelly and enjoy!

Happy Easter! Make it!