Title: Arni lemonato (roast lemon lamb)
 Categories: Greek, Meats
      Yield: 8 servings
 
      1    Leg of lamb, about 2 kg
      3    Garlic cloves
      2    Lemons (juice only)
           Salt
           Freshly ground black pepper
      1 ts Dried rigani or oregano
      2 tb Butter or margarine
      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 1
  
  Typed for you by Karen Mintzias