For years I've made a marinated leg of lamb with a recipe that came from the "Panhellenic cookbook."
I made it at least every Easter for decades but haven't made Easter dinner in the last few years. I've searched and searched but can't find the book anywhere in my house.
You started by making slits at varying depths all over the roast then shoving garlic slivers into the slits.
I don't remember the marinate all. Oil? vinegar? lots of seasonings?
Can anyone help me? (the book had a red cover with legal style scales, I think)