From: Nancy,.SanFran

Arni Psito (Roast Leg of Lamb)
Recipe By :Hoosier Times
Servings : 8

Juice of 2 medium lemons -- (about 1/2 cup)
Juice of 1 medium orange -- (about 1/4 cup)
2 tablespoons dried oregano (preferably Greek rigani) -- or
1/4 cup fresh oregano
Freshly ground black pepper -- to taste
1 leg of lamb -- (6-pound) trimmed of excess fat
2 cloves garlic -- slivered
Juice of 1 large lemon (about 1/3 cup) -- combined with
2 cups water
2 pounds potatoes (about 6 to 8 medium-sized) -- peeled and quartered

A Greek version of roast leg of lamb which is traditionally served at Greek Easter dinner.

Preheat the oven to 450 degrees. Combine the lemon juice, orange juice, oregano and black pepper and set aside.

Wash and dry the leg of lamb. With a sharp knife, make 1-inch slits in the lamb, then fill the slits with garlic slivers. Rub the lamb with the lemon-orange juice mixture.

Place the lamb on a rack that has been set in the bottom of a heavy 9-by-13-inch roasting pan. Add 1 cup of water to the pan, then place in the oven for 30 minutes. Reduce the heat to 325 degrees and continue to roast for approximately three hours (30 minutes per pound), or until a meat thermometer inserted in the lamb reads 165 degrees. Baste the lamb with the lemon-water mixture every hour.

After the lamb has been roasting about 1 1/2 hours, add the potatoes to the pan. Cover the pan loosely with foil until the lamb is cooked and the potatoes are tender.

Slice the lamb and serve with roasted potatoes.