Mediterranean Lamb with Shallots
Peel garlic and cut into slices. Rinse leg of lamb, pat dry and score with a sharp knife few times. Stick garlic into score marks. Arrange meat in a roasting pan and coat with olive oil. season vigorously with salt and pepper. Rinse rosemary, shake dry, pluck off leaves and chop finely. Season lamb with rosemary and roast in preheated oven at 160°C (approximately 325°F) for about 2.5 hours.
After 30 minutes, add a glass of water to the pan and turn meat over after 75 minutes of roasting. Baste with cooking juice often and add more water to the pan, if necessary.
Peel shallots and add to the pan 45 minutes before the end of roasting.
Remove meat from the oven and wrap in aluminum foil, let rest for about 10 minutes. Arrange meat and shallots on a platter, drizzle with sauce and serve.