1 (8 pound) leg of lamb
1/4 teaspoon pepper
Juice from 1 freshly squeezed lemon
3 cloves garlic
1 1/2 teaspoons oregano
3 cups plain yogurt

Remove excess fat from lamb.

Combine garlic, pepper and oregano. Crush garlic, work spices into a paste. With the point of a sharp knife, make 3 (1-inch) slits several inches apart in lamb down to the bone. Put 1/4 of seasoning mixture into slits, pressing down close to the bone. Rub lamb well with lemon juice and spread on remaining seasoning. With a spatula, cover lamb with 1/2-inch coating of plain yogurt; refrigerate overnight. Two hours before roasting set lamb out at room temperature.

Preheat oven to 350 degrees F. Place lamb on a rack in a roasting pan and roast for 3 to 3 1/2 hours. Every half hour, baste with remaining yogurt marinade.

Serves 10 to 12.