- 1.5-2 kilos lamb (leg or shoulder)
- 2 tablespoons fresh thyme, finely chopped
- 2 sprigs rosemary, finely chopped
- 2 tablespoons dried oregano
- 1 head garlic
- Juice of two lemons
- 4 tablespoons olive oil
- Freshly ground pepper
Preheat oven to 200 degrees.
In a bowl, mix together all of the herbs (fresh and dried), salt, pepper.
Using a small knife, make incisions in the meat of the leg/shoulder of lamb. Insert the garlic and the herb mixture into the incisions.
Place the meat in a casserole and brush it with the olive oil, drizzle it with the lemon juice, and gently massage it with the herb mixture.
Place the casserole in the oven and cover it. After 40 minutes, lower the temperature to 170 degrees and let it roast for about 90 minutes, turning the meat and basting it with its juices. For the last 20 minutes of baking time, remove the lid so that a crust forms.
Serve with the sauce ladled onto the meat.