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1 leg of spring lamb (grass fed)
A bunch of fresh oregano
A bunch of fresh mint
The juice of half a lemon
2 cloves of garlic
Cinnamon (yes, really)
Extra Virgin Olive Oil
Salt & pepper
How To Prepare:
It's all very simple. Lay two pieces of aluminium foil like a cross over a roasting pan. Mix the mint and oregano together, take half of it and lay it in the bottom of the dish, on top of the foil. Put the leg of lamb on top of that. Stab the lamb here and there with a sharp knife, and insert a sliver of garlic into each. Make sure the garlic disappears into the lamb, 'cos any sticky out bits will singe and taste funny. Squeeze the juice of half a lemon over the lamb, then sprinkle liberally with ground cinnamon. Pack the remaining mint & oregano around and on top of the lamb. Drizzle over about half a cup of EVOO. Bring the foil up and over the lamb, and seal at the edges.
Put the whole thing into a medium oven, and leave for about 2 hours, depending on the size of your lamb leg. After 2 hours, check to see if the meat is falling off the bone. If it is, peel back the foil, remove the top layer of herbs, and give the lamb another 20 minutes or so until it's nicely browned. Otherwise, just wrap it up again and keep cooking until it's done!
Number of Servings:
4 -10 depending on size of lamb
Carbs per serving - include all nutritional information if known:
1 - 2 depending on amount of garlic and lemon juice