Combine garlic, pepper and oregano. Crush garlic; work spices into a paste.
With the point of a sharp knife, make 3 (1-inch) slits several inches apart
in lamb down to the bone. Put 1/4 of seasoning mixture into slits, pressing
down close to the bone.
Rub lamb well with lemon juice and spread on remaining seasoning. With a
spatula, cover lamb with 1/2-inch coating of plain yogurt; refrigerate overnight.
Two hours before roasting set lamb out at room temperature.
Heat oven to 350 degrees F.
Place lamb on a rack in a roasting pan and roast for 3 to 3 1/2 hours. Every
half hour, baste with remaining yogurt marinade.
Yield: 10 to 12 servings
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