1 leg of lamb, 5 to 7 lbs.
Several lemons, quartered (for fresh lemon juice)
3 to 5 cloves garlic, each sliced into several pieces
2 to 3 tbsp. oregano
1 tbsp. basil, optional
1 tbsp. rosemary, optional
Salt and pepper to taste, optional

Reserve a leg of lamb from your favorite butcher so that it can be fresh when you pick it up, a day or so in advance of preparation and serving.

Pat the leg of lamb with a cold, moist towel, to clean.

Prepare the meat on all sides by cutting small slits and inserting the garlic pieces.

Slowly pour the lemon juice (squeezed from the lemon quarters) over all surfaces (and especially into the garlic-filled slits).

Liberally apply the oregano, basil, rosemary, salt and pepper to all surfaces.

Place the meat on a rack in an open roasting pan, fat side up.

Preheat oven to 425 degrees F.

Roast prepared meat for 5 minutes to sear, and then IMMEDIATELY lower the heat to 325 degrees F.

Roast approximately 30 minutes per pound for medium-doneness. If slightly pinker meat is desired, turn off oven for the final 30 minutes of roasting, but leave meat in oven.

Serves 8-10.