Ingredients:
12 cloves of garlic, peeled
3.5 kg leg of lamb , bone-in (Note 1 & Note 3 for roasting times for larger/smaller)
1.5 tsp cooking salt / kosher salt (double for flakes or flaky salt)
0.5 tsp black pepper
3 tsp paprika powder (regular / sweet, not spicy or smoked)
3 tsp garlic powder (or sub with onion powder)
2 tbsp olive oil
2 large onions , quartered (white, brown, yellow, red)
10 sprigs of thyme
3 sprigs rosemary
3 tsp dried oregano
3 dried bay leaves (or 5 fresh)
125 ml lemon juice (2 – 3 lemons), plus more to taste
375 ml white wine (or sub with chicken broth/stock, low salt)
500 ml chicken broth/stock
Directions:
Preheat oven to 240°C/465°F (220°C fan-forced). (Note 2)
Garlic incisions – Use a small knife to make around 25 incisions all over the lamb, with most on the top. Cut around 6 cloves into slivers and stuff them into the incisions.
Season – Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
30 minute browning – Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
Prepare for slow-roasting – Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan-forced). Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 – 1/3 of the way up the height of the lamb.
Slow roast part 1 (3 1/2 hours) – Cover with lid or with baking/parchment paper then 2 layers of foil. Roast for 3 1/2 hours. Top up water if it dries out (e.g. Might happen if your foil is loose)
Slow roast part 2 (2 1/2 hours) – Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up. Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart easily with forks.
Finish browning – Remove cover and roast for a further 20 – 30 minutes (to brown).
Rest – Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 – 40 minutes.
Sauce – Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off and discard (I get 3/4 – 1 cup). There should be 2 – 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
Borrowed from: https://www.recipetineats.com/greek-slow-roasted-leg-of-lamb/#recipe