Sea salt, for garnish
The night before you want to cook the lamb, make a marinade* by
whisking together the yogurt, olive oil, oregano, lemon juice, and
kosher salt. Place the lamb in a container large enough to hold it
and coat it completely in the marinade. Cover and refrigerate
overnight.
Two hours before you’re ready to cook it, remove the lamb
from the refrigerator and let it come to room temperature.
Preheat the oven to 325°F. Place the lamb on a roasting rack in
a large roasting pan. Roast until the thickest part of the lamb
reaches an internal temperature of 135°F*, about 2 hours.
Remove the lamb to a cutting board, cover with aluminum foil,
and allow to rest for at least 20 minutes. To carve, lift the leg up
so the bone is facing upward and hold it to stabilize it. Slice down,
making thin slices.
Place the slices on a large platter and serve with a small bowl of
sea salt for sprinkling on top. For an extra kick of flavor, serve
with a bowl of tsatsiki, if desired. Don’t throw out the bone or the
leftover meat! (See the next two recipes.)
* To make a simple tsatsiki, start by peeling, seeding, and
chopping a cucumber. Salt it well and leave it in a strainer for 1
hour. Place it in cheesecloth, squeeze out all the liquid, and fold
it into 1 cup Greek yogurt with the juice and zest of 1 lemon, 1
clove garlic, minced, 1 teaspoon salt, and ½ teaspoon pepper.