Roasted Lamb

• 1 (5-lb.) boneless leg of lamb
• 2 lemons, halved and divided
• 1/4 cup chopped fresh oregano
• 2 1/2 teaspoons salt
• 2 teaspoons pepper
• Kitchen string
• 1 garlic bulb, unpeeled
• 1/4 cup olive oil
• 1 cup low-sodium chicken broth
• Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

1. Preheat oven to 350u0b0. 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.
2. 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.
3. Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
4. Bake at 350u0b0 for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted into thickest portion registers 140u0b0 (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.
5. TRY THIS TWIST!
6. Roasted Boston Butt: Substitute 1 (5-lb.) bone-in pork shoulder roast (Boston butt) for lamb. Rub lemon and oregano mixture over roast as directed. (Do not tie up roast.) Proceed as directed, increasing bake time to 3 to 3 1/2 hours or until fork-tender. Shred pork into large pieces using two forks, if desired. Hands-on time: 20 min. Total time: 3 hr., 30 min.

lamb, lemons, fresh oregano, salt, pepper, kitchen string, garlic, olive oil, chicken broth, garlic

Taken from www.myrecipes.com/recipe/roasted-lamb (may not work)