Ingredients:

4lb saddle or shoulder of lamb
½ cup olive oil
¼ cup lemon juice
12 cloves garlic, crushed
4 sprigs fresh rosemary, chopped
2 tablespoons fresh parsley, chopped

Directions:

Mix all marinade ingredients together. Pour over lamb, and marinate overnight.
Preheat oven to 300 degrees. Place lamb in roasting pan and cover. Roast for three hours, basting after every hour. Uncover for the last 30 minutes to brown. Serve “au jus” garnished with parsley and rosemary.