1 leg of lamb (4 - 5 lb.)
2 garlic cloves, minced
2 lb. pearl onions, peeled and parboiled
2 tbsp. chopped fresh mint
1/2 c. olive oil
1 tbsp. oregano
Salt and pepper
Butter
2 tbsp. chopped parsley
1 c. white wine
Juice of 2 lemons

Wash and dry the lamb. Rub it with salt, pepper and garlic. Melt 1/4 pound butter in deep skillet and brown lamb gently until crisp on all sides. Remove lamb, strain and reserve the butter. Brush large double sheet of aluminum foil or parchment paper with butter, and place the lamb in the center.

Meanwhile saute parboiled onions until golden brown in 3 tablespoons butter with parsley, mint, salt and pepper. Surround the lamb with pearl onions and brush pan juices from the onions and the reserved butter from the lamb over the leg. Pour wine. olive oil and lemon juice over the lamb; sprinkle with oregano. Fold foil around the lamb and seal tightly.

Place on greased roasting pan in 375 degree oven for 3 hours. To barbecue the roast, place sealed foil on a rack over the coals, and roast for about 3 hours. Bring the lamb to the table in its foil on a platter, surrounded by watercress and tomato halves topped with Kalamata olives.