1 leg of lamb, about 5 pounds, boned and butterflied,
sprinkled with salt and pepper

1 onion, finely chopped
1/4 cup oil
4 tablespoons lemon juice
6 cloves garlic, minced
1/2 teaspoon dried dill weed

In a ceramic or plastic bowl, place the leg of lamb. Combine the remaining ingredients and spread it on all sides of the lamb. Cover the bowl with plastic wrap and refrigerate it for several hours or overnight.

Lay the boned lamb in a 9x13-inch roasting pan, and pour some of the marinade on the cut side of the lamb. Roast the lamb, skin side down, in a 350° oven for about 1 1/2 hours or until a meat thermometer, inserted in the fleshiest part of the lamb, registers 150° for medium-rare and 160° for medium.

Remove any trace of fat from the juices, slice the lamb and drizzle the natural juices over the lamb. Serves 6 to 8.

Note: -When I last made the lamb, I roasted it in the following manner. It was a
bit unconventional, but the results were so excellent, that I will share them
with you. To avoid last minute reheating, I started the lamb about 3 hours
before serving. I roasted it at 350° for 1 hour, reduced the oven temp.
to 150° and continued roasting for 2 hours. Somewhere, in between, I
defatted the natural juices, and at serving time, the lamb was pink and juicy
and perfect for serving. Carve it at the table and serve with pride.
-Whichever method you choose, be certain to check your meat thermometer
for the degree of doneness.

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