My family of origin is of Polish descent. My husband's family is Greek and Italian, but the food traditions are Greek. So every Easter it is Greek lamb and Polish, well, everything else. Desserts are not really a big deal, so we can have fun there. But the lamb is deadly serious. Here is my mother in law, Kay's, recipe for lamb, in the Cordapatis tradition.
Kay's Greek Lamb
Preheat oven to 325o
1 leg of lamb, bone in or out, approx 5-7 lb
1 cup finely chopped yellow onion
6-7 cloves garlic, finely minced
1 tablespoon oregano
1/2 cup finely chopped flat leaf parsley (the curly parsley is fine too)
Juice of 2-3 lemons (about 1/2 cup)
1 stick (1/2 cup) butter or a little more if you want
Roasting pan and grate for lamb to sit on. If you don't have the grate, it can sit right in the pan.
Put lamb in roasting pan. Rub lamb with oil, salt and pepper. Sprinkle with a little of the oregano and garlic, if you want. Put lamb into the preheated oven, uncovered. Time for about 25min a pound. (Internal temp should be about 140oF or warmer if you like it more brown than pink inside)
Melt butter in medium saucepan. Add onions and sauté on med low heat until translucent. Add rest of garlic and cook till fragrant (1 min or so). Add parsley and rest of oregano. When parsley is a bit cooked, add lemon and warm through.
Baste lamb with onion mixture several times in last hour of cooking.
Save pan drippings and make gravy. I usually serve with mashed potatoes and whatever side dishes you like. Traditionally, there should be hard boiled eggs died red.