Ingredients

• Salt
• Freshly ground black pepper
• 1 teaspoon dried rigani or oregano
• 2 tablespoons butter or margarine
• 1 cup hot water

Directions

• Directions
• 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 ½ 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 serving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.
• Note: 1-kilogram (2 pounds) potatoes, peeled and quartered may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice, herb, salt and pepper.