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| 1 | each | lamb, leg whole | about 2 kg |
| 3 | each | garlic cloves | |
| 2 | each | lemons | (juice only) |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground, to taste |
| 1 | teaspoon | oregano | dried |
| 2 | tablespoons | butter | or margarine |
| 1 | cup | water | hot |
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.
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Sometimes it’s hard finding a Valentine’s Day gift for a female. With their complex personalities, you can never know what the perfect gift for her is....
I am looking for the microwave version of this recipe. I cannot find the creme in the stores that had the microwave version. I have used it for years...and now it isn't in the stores. Can someone help with this?