Ingredients
Suckling lamb: 1 whole (about 4-5 kg)
Olive oil: 100 ml
Garlic cloves: 6-8, minced
Fresh rosemary: 3-4 sprigs
Fresh thyme: 3-4 sprigs
Bay leaves: 2-3
White wine: 250 ml
Sea salt: to taste
Black pepper: to taste
Lemon: 1, sliced
Water: 500 ml (for basting)
Directions
1. Preheat the oven to 160°C (320°F).
2. Rinse the suckling lamb under cold water and pat it dry with paper towels.
3. Using a sharp knife, make small incisions all over the lamb to allow the flavors to penetrate.
4. In a bowl, mix together olive oil, minced garlic, chopped rosemary, and thyme leaves. Add salt and pepper to taste.
5. Rub the oil and herb mixture all over the lamb, making sure to get into the incisions.
6. Place the lamb on a roasting rack set inside a roasting pan.
7. Add the bay leaves and lemon slices around the lamb in the roasting pan.
8. Pour the white wine and water into the bottom of the roasting pan.
9. Cover the lamb loosely with aluminum foil to prevent excessive browning.
10. Roast in the preheated oven for about 3 to 3.5 hours, basting occasionally with the pan juices.
11. Remove the foil during the last 30 minutes of cooking to allow the lamb to brown and crisp up.
12. When the internal temperature of the lamb reaches about 70°C (160°F) and the meat is tender and falling off the bone, remove it from the oven.
13. Let the lamb rest for 15-20 minutes before carving.