Wash the lamb leg thoroughly and pat it dry using paper towels. Place it in a large glass dish or a sealable plastic bag.

In a small bowl, whisk together the grated garlic, dried oregano, fresh rosemary, olive oil, red or white wine, red wine vinegar, honey, Worcestershire sauce, lemon juice, and lemon zest. Pour this marinade over the lamb, ensuring it’s fully coated. Seal the bag or cover the dish and allow it to marinate in the refrigerator for 2-4 hours or preferably overnight.

Once marinated, remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

In another small bowl, combine the chopped garlic, oregano, rosemary, softened butter, honey, and Dijon mustard to create a paste.

With a sharp knife, pierce the lamb all over to tenderize and help flavor absorption. Rub the garlic butter mixture thoroughly over the lamb and season generously with salt and freshly ground black pepper.

Line a roasting pan with foil and place a rack inside it. Pour the leftover marinade into the roasting pan for flavor.

Place the lamb on the rack and roast uncovered for 15 minutes. Then reduce the heat to 375°F (190°C) and continue roasting for about 1½ hours, turning the lamb halfway through. The internal temperature should reach 160-170°F for medium to well done.

Once cooked, let the lamb rest tented with foil for at least 10 minutes. Squeeze fresh lemon juice over the meat just before slicing.

If including potatoes, toss them in olive oil, salt, pepper, garlic powder, and oregano, and add to the roasting pan during the last hour of cooking.

Slice the lamb just before serving and garnish with fresh herbs or lemon wedges.