Leg of Lamb
Remove all the fat and faschia (the tough membrane covering the muscle). Mix 1 qt. of water with 1 Tbsp cider vinegar. Wash lamb in solution, then pat dry.
Poke holes all over the leg and insert slivers of garlic (about 3 cloves). Boil water with sliced lemon and olive oil (just drizzle some in, I'm not sure how much). Rub leg well with lemon/oil/water stuff then rub salt and lots of lemon pepper and leaf oregano over leg. Put in a pan on a rack with 1 cup of water in bottom (If you don't have a rack use thick sliced onions). Baste with broth every 1/2 hour (without any fat on the roast I find that I need to add water in order to baste). Roast at 300-350 degrees about 1 hour per pound. Cool leg to slice. Pour off and reserve broth. I usually cook the leg in the morning and then remove it from the refrigerator about an hour before dinner. It's best when you carve the roast and arrange it in a casserole dish with the meat covered in broth (I use beef broth instead of the drippings) and then reheat it in the oven. It sounds much more complicated than it is. Never, ever leave the fat on! Yuck! Greasy meat! Yuck! Yuck! Yuck! That would be the reason most people think they don't like lamb. Yuck!