Yield: 7 servings

Ingredients:
1 (7-9lb) boneless leg of lamb
2 lemons, zested then cut into wedges
1/2-cup olive oil
1 cup fresh oregano
1/4-cup white wine
8 scallions, sliced
1 cup parsley, chopped
1/2-cup roasted garlic, puree, plus four cloves sliced thin
1 Tbs. fresh thyme leaves
1 lb. feta cheese, good quality, finely crumbled and drained
salt and fresh ground pepper

Directions:

1. Trim lamb of excess fat, silver skin, tendons, butterfly, etc. Lay lamb flat on cutting board and rub with half the olive oil, then rub with roasted garlic puree. Season with salt and fresh ground pepper.
   
2. Mix together lemon zest, thyme, half of the oregano, parsley, scallions, and feta. Spread the mixture over the lamb. Roll lamb up and tie. Place lamb in roasting pan. Make small slits in lamb and slide in slices of garlic.
   
3. Preheat the oven to 425 degrees F, then reduce to 350 degrees.
   
4. Rub lamb with remainder of olive oil. Squeeze lemons over lamb and season with the rest of the oregano, salt, and fresh ground pepper. Add white wine to pan and roast in the oven until crispy, or about an hour.
   
5. Serve with roasted potatoes, pastitsio, grape leaves, spanakopetes, and tiropitas.

Recipe by Todd Slossberg, Executive Chef, Hotel Jerome