Easter Leg of Lamb and Pilaf Rice updated with pics of my mom's handwritten notes

We have lamb and pilaf rice every Easter. We also have ham, stuffed artichokes, baked pasta, and different vegetables. Here is Sara's recipe for the lamb:

Buy Legs of Lamb - 2 boneless(or if bone in ask butcher to cut off any extruding excess bone)

Lightly marinade over night, by rubbing a little Dale's or Moore's marinade on it but not very much or it will get too salty.

The next day:

Cut very small slits into various areas of the exterior of the lamb

Clean garlic cut larger cloves in half but use whole small cloves and push pieces of garlic into slits

Sprinkle lamb with fresh lemon juice

Rub lamb with Extra Virgin Olive Oil

Rub olive oil into lamb and sprinkle some salt on the lamb and rub it in. Then sprinkle some oregano onto the lamb and rub it in.

Sprinkle heavily with black pepper

Place lamb in pans and add a little bit of beef broth to the pans

Bake at 325 for….depends on weight at least 30 minutes per pound

Check every 20 minutes and add beef broth to bottom of pans to keep moist as needed a little at a time – baste as needed

If begins to brown too quickly or before done then tent with tin foil.

When done remove from oven and let cool slightly – then remove lamb to cutting board for slicing

Save all juices and dripping from pans into container to use for cooking rice and mushroomss

Cook pilaf rice and sliced mushroom in juices and drippings and beef broth.