Anonymous Tue May 23 19:24:18 2006

freshly ground black pepper

1 leg of lamb -- about 2 kg (5 lbs.)

1 teaspoon dried rigani or oregano

3 garlic cloves

2 tablespoon butter or margarine

2 lemons -- (juice only)

1 cup hot water

salt

Preheat oven to 350F Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut

garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season

with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate

oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to

oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to

brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim

off excess fat from pan juices, reduce if necessary and serve with the lamb. Note: 1 kg (2

lb.) potatoes, peeled and quartered, may be cooked with the lamb during the last hour.

Sprinkle with additional lemon juice, herb, salt and pepper. From: