Ingredients:

Lemon and oregano seasoning paste:

• 2 tablespoons minced garlic
• 2 tablespoons finely chopped fresh oregano or 1 tablespoon dried oregano (preferably Greek oregano)
• 2 tablespoons grated lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

• 1 6-to-8 pound whole leg of lamb shank attached and hip bone removed or a 5-pound boned and rolled leg
• Lemon wedges

Directions:

1. To make seasoning paste, combine all of the ingredients in a small bowl.
2. Place leg of lamb fat side up and make 20 to 30 1/2 -inch-deep slits, twisting the knife to create little pockets. Push some of the seasoning paste into each pocket and smear the rest all over the leg. For maximum flavor, place leg in a pan, wrap loosely with foil, and refrigerate overnight or up to 24 hours. You can, however, proceed with roasting the leg right away if necessary.)
3. Preheat oven to 350°F.
4. Unwrap lamb and place fat side up on a rack set in a roasting pan. Roast for 1 hour, then begin checking the internal temperature with an instant-read thermometer. Remove lamb at 120°F for rare, 125 to 130°F for medium rare, 135 to 140°F for medium.
5. After removing lamb from oven, cover loosely with foil and let rest 15 to 20 minutes before carving. Serve lamb slices on a platter garnished with lemon wedges for guests to squeeze on the lamb as they wish.

Serves 10 to 12