Slow Roasted Greek Lamb

While the Wifey is off on a girls weekend to the cabin, I thought it would be very masculine to try and cook something new.  It is pretty hard to go wrong when you slow roast a leg of lamb for 5 hours at only 300 F.  I seasoned the meat with salt, pepper, chunks of garlic and sprigs of oregano.  I then basted the lamb with a third of a cup of lemon juice.  After cooking covered for a couple of hours, I introduced wedges of potato and continued cooking for a couple more hours covered.  Finally, I removed the cover and let cook for a little longer.  No cutting the meat from the bone necessary - it just fell off.

I accompanied the meat and potatoes with a Tabouli salad made the day before (bulger wheat, parsley, red peppers, yellow peppers, green peppers, tomato, green onions, lemon, oil, salt and pepper).  Amazing if  I don't say myself.