My Cookery Page

 8 Servings
 
5 lb leg of lamb ;   1 tsp  salt ; 2 tbsp  fresh oregano leaves or 2 tsp oregano leaves ; Dried 2 tbsp fresh basil leaves or  2 tsp  basil leaves ; Dried  2 tbsp fresh mint leaves or 2 tsp mint leaves; Dried 3 tbsp fresh rosemary leaves or  1-1/2 tbsp rosemary ; Dried 1 tbsp fresh thyme leaves or 1 tsp thyme leaves ; Dried 4 lg garlic cloves crushed,peeled, and coarsely mince;   1 cup olive oil;  6 tbsp fresh lemon juice

Two to four hours before roasting, remove meat from refrigerator.
 Trim all outside fat and prominent sinews.  In a food processor, blender, or electric mincer puree together salt, oregano, basil, mint, rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.)  If no electric appliance is available, mince herbs and seasonings and pound in a mortar. Rub herb mixture on lamb.  Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder. Let meat stand at least 2 hours.