Arni Lemonato (Roast Lemon Lamb)
                       
      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                                     Freshly ground black pepper

  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.