Roast lamb became the traditional main course of the Pope’s Easter dinner during the middle ages, and it is still customarily served on Easter Sunday in many European countries.
Do try to bone the lamb yourself; it’s really not that hard and it doesn’t matter too much if you hack up the meat a little. If you don’t feel confident, or simply don’t have the time, then ask your butcher to tunnel bone a 2kg leg of lamb for you. Once the bone is out you need to score the fat with a sharp knife making slashes all over so you can rub the yummy marinade inside and out. Marinate for 1 – 2 hours or overnight if possible.