Fellow Greek sorta here (50% Greek, 50% Italian, what can I say I eat well) Can we get some Lamb details please?! Do you cook it on the rack or did you hang it?
Pretty simple really... Coated with olive oil, rubbed with rosemary, thyme, Greek oregano, salt and pepper. Made 7 or 8 incisions in the meat and inserted whole garlic cloves. I did hang it. I also made a "basting juice" out of melted butter, olive oil, rosemary, thyme, Greek oregano, salt and pepper. Basted every 15-25 minutes. Cooked to 150 which took right around 2.5 hours.
I was used to setting up a kettle wioth hot coals on both sides and a drip pan in the middle, then putting the lamb over the drip pan and using the drippings for the baste. Thats why I went ahead and just made the basting liquid with the same herbs and spices that i rubbed with... (plus butter, because why not butter...) Think I let it rest for about 25 minutes and then sliced it. It got rave reviews, even from my wife who isnt the biggest lam fan.
