Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Freshly ground black pepper
1 Leg of lamb, about 2 kg 1 ts Dried rigani or oregano
3 Garlic cloves 2 tb Butter or margarine
2 Lemons (juice only) 1 c Hot water
Salt

Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours

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: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1

Typed for you by Karen Mintzias

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