1. Cut few slits in the lamb and add the slivered garlic in the slits.
2. Add the olive oil and the dry rub all over the leg of lamb and massage thoroughly to cover.
3. Let it marinate for few hours or overnight in the fridge.
4. Bring the lamb to room temperature before cooking.

1. In a heavy roasting pan, top the marinated leg of lamb with a cup of water, bay leaves and the onions.

2. Wrap the leg of lamb, with a piece of parchment paper. Then, wrap the entire pan in aluminum few times to make sure it’s completely covered. This will secure the heat well when slow roasting the leg of lamb. 


1. Preheat the oven to 450 F.

2. Bake the leg of lamb covered for 1 hour at 450 F. After an hour, lower the temperature to 350 F and allow for it to roast for another 4 hours 15 minutes.

3. At this point, the lamb should be tender. Carefully of the hog steam Lift the foil from a corner of the baking pan and grab a fork; once you touch it; the meat should fall apart easily,

Serve with rice or roasted potatoes and veggies and a chopped salad.