Cooking with Rena Lee

Prep Time: 20 min
Cook Time: 2 hr 30 min

Yield:8

INGREDIENTS:

5 lb	boneless leg of lamb
2	lemons, halved and divided
1/4 cup	fresh oregano, chopped
2 1/2 tsp	salt
2 tsp	pepper
	kitchen string
1	garlic bulb, unpeeled
1/4 cup	olive oil
1 cup	low-sodium chicken broth
	roasted garlic cloves, to garnish
	baby carrots, to garnish
	radishes, to garnish
	lettuce leaves, to garnish

DIRECTIONS:

Preheat oven to 350`F. Unroll lamb, if necessary. Rub 1 lemon half on all sides of lamb, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on lamb. Roll up lamb, and tie with kitchen string.
Place lamb on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over lamb and garlic cloves.
Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
Bake at 350`F for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted into thickest portion registers 140`F (medium) or to desired degree of doneness.
Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes before slicing. Garnish, if desired.