( Nephew Matthew, brother John, husband Nemo, son Curt, nephew Devin and son Chad on the end)
All with hearty appetites~ my handsome bunch! Who can resist such merry men?
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Mediterranean Marinade
1/3 cup olive oil
2 lemons seeded and juiced around 1/2 cup ( if you don't have lemons use white wine which we use all the time for the leg especially)
1/2 cup fresh oregano chopped or 1/4 cup dried oregano
6 garlic cloves (chopped)
1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1/4 cup fresh parsley chopped or 2 tablespoons dried
2 tablespoons fresh mint or 1 tablespoon dried
4 pounds leg of lamb or chops
Place the marinade in a big enough container to hold the lamb.
Marinate for 4 hours or overnight before cooking.
Grill, bake or fry.
Bake the whole leg on a slow low heat in half the juices on 250 degrees for around 1/2 hour per pound.