greek  lamb

  • 5 lb. lamb roast
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice (1 lemon juiced)
  • 2 tablespoon YAYA-B Greek Seasoning
  • 10-15 cloves of garlic

 Use knife to puncture holes in meat about 3 inches apart. Place garlic cloves in each hole. Drizzle meat with lemon juice and olive oil.  Season lamb with YAYA-B on all sides. Preheat oven to 450°, place lamb in roast pan and in oven for 10 minutes to get a crust on it. Turn oven down to 325 degrees for 1 hour and 20 minutes or until a thermometer reads 145° (medium-rare). Place lamb on a cutting board and cover with aluminum foil, let meat rest for 15 minutes

You can also cook this on a spit over a grill!