Greek leg of lamb

Season the leg of lamb with salt and black pepper and, using a sharp knife, pierce holes into the meat. Insert a sliver of garlic and few rosemary or thyme leaves into each hole. Blend the fruit juices, wine and half the olive oil with the remaining herbs. Place the meat in a non-metallic container, pour the juice mixture over, cover and marinate for 3 hours or overnight in the fridge. Preheat the oven to 160 ºC. Meanwhile, heat the remaining olive oil in a metal oven pan on top of the stove until very hot. Remove the leg from the marinade and brown in the heated oil. Pour over the marinade, cover with a sheet of aluminium foil and oven-roast for 20 minutes for each 500 g plus 20 minutes extra or until done. Remove the aluminium foil about half an hour before the end of the roasting time. Baste the leg occasionally with the pan juices. Remove the leg from the oven pan and leave to rest for 5 minutes. Strain the pan juices through a sieve and season if necessary. Carve the leg of lamb into thin slices and spoon the pan juices on top. Transfer the slices to a serving platter and serve with grilled pita bread, feta cheese, olives and pickles.
Serves 6-8.