1 leg of lamb
3 cloves of garlic, slivered
Juice of 1 lemon
Salt and freshly cracked black pepper
1 tsp dried oregano
1 cup hot water
2 tbsp butter
1 cup stock
Using a sharp knife, cut small slits into the surface of the lamb and insert slivers of garlic. Rub the skin with the lemon juice and season with salt and pepper to taste. Sprinkle oregano on top and place into baking dish. Roast in a preheated oven at 180oC for 30 minutes. Take out of the oven and drain fat. Then add hot water to the pan, and spread butter over the lamb, before returning lamb to the oven for another 45 minutes or until cooked to taste. Allow lamb to rest for 10 – 15 minutes in a warm place before carving.
Skim fat from pan juices and add 1 cup of stock, stirring. Bring to boil to reduce if necessary. Then pour sauce over meat to serve.
A great way to serve this is to add roasted potatoes and steamed vegetables of your choice.