---------- Recipe via Meal-Master (tm) v8.02
       Title: Arni Lemonato (Roast Lemon Lamb)
  Categories: Greek, Meats, Lamb
       Yield: 8 servings
                                                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
   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
   Typed for you by Karen Mintzias