Spicy Lamb with Lemon
Rinse lamb, pat dry and round with a sharp knife using about 1 cm (approximately 1/2 inch) deep cuts.
Rinse marjoram, shake dry and pluck leaves from stem. Peel garlic and cut into strips. Mix garlic and marjoram with 1 tablespoon olive oil and rub mixture over lamb. Brush a roasting pan with remaining oil and put lamb in the roasting pan. Season with salt and pepper. Cook lamb for about 2 hours in a preheated 160°C (approximately 350°F) oven. As needed, add liquid. Squeeze the juice from two lemons and mix with honey in a bowl. Cover lamb with half of lamb mixture during the last half hour of cooking. Serve immediately with remaining honey mixture.