Submitted By Thane
  • leg of lamb, 5 to 6 pounds
  • 6 to 8 cloves of garlic
  • 1 cup water
  • salt and pepper
  • 3/4 cup olive oil
  • 1/2 cup fresh lemon juice
  • 2 heaping tablespoons of oregano
The Recipe
wash and trim excess fat off lamb. make incisions in lamb and stuff each incision with garlic. salt and pepper generously. place in a pan on rack in oven. pour cup of water in the pan. cover and cook for 1 hour in preheated oven at 325 degrees. uncover and continue roasting.

separately, mix the lemon juice, oil, and oregono with a fork. baste lamb with it until the lamb is well done.

for rice pilaf, substitute water with the remainder of the juice in the pan when making the rice. add some butter (for example 1/3 cube of butter for 1 cup uncooked rice)

» »