This simple recipe is from Sicily.  I have had it with milk-fed kid, but it works equally well with very young spring lamb.  The fresh sunny taste of the oregano is a perfect foil for the soft lamb.

Sufficient – 6-8 people
Seasonable – Spring

Begin 24 hours before serving.

Ingredients
1 Leg spring lamb, about 3.5kg, chump on
Half litre olive oil, plus 4-5tbsp for browning
1 cup fresh oregano, chopped (this can be done, as can the shallots, very quickly in the processor)
1 cup finely chopped shallots
Rock salt

Mix together olive oil, oregano, shallots and salt.  Rub all over leg.  Put meat in a bowl and cover.  Place in fridge or a cool place for 24 hours. 
Preheat oven to 190o (375F)
Heat olive oil in roasting tin and brown leg on all sides
Roast in oven for 60-75 mins for pink meat, 90’ for better done (see website note on roasting times)
Allow to rest in a warm place for 20-30 mins before carving

Serve this joint in the Italian way, alone, preceding it with a risotto of spring vegetables (baby broad beans, artichokes and peas are a very good combination, and a lovely colour), but you may like to have a few Jersey Royals, smothered in unsalted butter and rock salt.