Ingredients

• 1 teaspoon of dried oregano or ½ tablespoon of chopped fresh oregano
• 1 tablespoon olive oil
• 2 cloves of garlic, crushed
• 1 teaspoon dried oregano or ½ tablespoon of fresh

Directions

• Directions
• Trim skin and all excess fat from a boned shoulder or leg of lamb. Squeeze enough lemons to provide 1/3 cup of juice.
• Open out the meat and rub both inside and outside surfaces with some of the lemon juice and sprinkle them with salt and pepper.
• On the inside surface of the meat sprinkle a tablespoon of dried oregano or ½ a tablespoon of chopped fresh oregano. Roll the meat up and tie securely.
• Heat a tablespoon of olive pol in a pot large enough to take the roll comfortably and brown the meat on all sides.
• Turn the heat down to low and add to the pot the rest of the lemon juice, 2 cloves of garlic, crushed and another teaspoon of dried oregano or ½ tablespoon of fresh.
• Cover the pot and simmer very gently, turning occasionally for about 2 ½ hours till very tender. If you like add small new potatoes to the pot about an hour before serving.
• To serve: Remove the string and slice the meat into the center of a heated serving platter. Surround with potatoes and pour lemony juices over the meat.