Mediterranean Roast Lamb
1 (4-pound) leg of lamb
2 cloves garlic, peeled, halved
1 teaspoon sea salt
Black pepper, to taste
1/4 cup fresh lemon juice
3 tablespoons butter, melted
1 medium onion, finely chopped
1 cup dry white wine
1/2 cup water
18 small white potatoes
1/4 cup olive oil
1. Preheat oven to 325°F.
2. Make 4 small slits in lamb; insert garlic into slits.
Season lamb to coat with salt and pepper.
3. Combine lemon juice and butter in a small bowl;
brush liberally over lamb to coat.
4. Place lamb in a roasting pan; add onion, wine,
and water. Cover and bake 2 hours.
5. Remove lamb from oven; increase heat to 375°F.
Toss potatoes in oil; add to roasting pan. Bake until
lamb is cooked through, an additional 60 to 90 minutes,
basting with pan juices every 15 minutes.