Leg of Lamb Armenian-Style

Combine the lamb with the marinade ingredients in a covered non-reactive container and refrigerate for two days, turning occasionally. Preheat the oven to 350°F and roast for about 1 hour to 1 1/2 hours, until a thermometer in the thickest lamb piece reads at least 145°F. Let the meat rest for at least 3 minutes before serving; colour alone does not establish doneness.

You can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill. Freezes well.