Rub meat with salt and pepper. Pierce meat on all sides with a fork. Then, slit meat with knife on all sides to insert with garlic cloves. Combine oregano, mint, parsley, olive oil, and lemon juice, and pour over meat. Cover, and let marinate in refrigerator overnight, turning occasionally.
Simmer onions for 5 minutes in enough water to cover them. Place lamb and onions in a roasting pan, then brush meat with marinade. Roast in a preheated 350° oven for 2 1/2 to 3 hours and occasionally brush with marinade.
Ingredients
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5 pounds boneless leg of lamb
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Salt and pepper
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1 tablespoon oregano leaves
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2 teaspoons mint flakes
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10 cloves garlic
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2 tablespoons chopped parsley/parsley flakes
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1/2 cup olive oil
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1/4 - 1/3 cup fresh lemon juice
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2 pounds small onions (peeled and sliced)
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