Roast Leg of Lamb with a Greek Influence

Ingredients

• 5-7 lbs. Spring leg of lamb (bone-in or boneless; bone-in is more flavorful)

• 6 cloves Garlic, slivered

• ¼ lb.Feta cheese, cut into ½ inch pieces

• 3 TBS. Mediterranean Oregano

• 1 tsp. Sel Gris salt (can be substituted for kosher salt)

• 1 TBS. Black Tellicherry Peppercorns, ground

• 2 Lemons, juice squeezed

Notes:

• Have the butcher trim off some of the fat from the lamb

• If desired, can add 1 large potato per person, peeled and cut into wedge