Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid)

Ingredients:

1 whole leg of lamb (or kid goat), about 2.2kg
1 tsp salt
2 tbsp fresh oregano leaves
2 tbsp fresh basil leaves
2 tbsp fresh mint leaves
3 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
4 large garlic cloves, coarsely minced
240ml olive oil
6 tbsp fresh lemon juice

Method:

At least 2 hours before cooking (preferably 4) trim any excess fat from the meat and remove any visible sinews. Meanwhile, in a food processor or blender combine the salt, oregano, basil, mint, rosemary, thyme and garlic (this is easier if you add about 2 tbsp olive oil) [this can also be done in a mortar].

Rub the herb mixture generously all over the lamb then whisk together the olive oil and lemon juice and brush this generously over the meat (reserve the remainder) cover and set aside to marinate for at least 2 hours.

When the herbs have had a chance to infuse into the meat place the leg on a rack in a roasting tin then transfer to an oven pre-heated to 230°C. Immediately reduce the oven temperature to 180°C and roast for about 110 minutes (for a fairly pink roast). Baste every 10 minutes with the reserved olive oil and lemon juice mixture.

When the meat is cooked to your desired level of done-ness, remove from the oven place on a cutting board, cover with foil and allow to rest for 10 minutes (you can make the pan juices into a sauce or gravy, if desired) then carve across the grain and serve.

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