Leg of lamb (5 lbs.)
Several cloves of garlic
Juice of 2 lemons
1 c. water
3 tbsp. butter
Salt and pepper to taste
Potatoes or onions (if desired)
Sm. can tomato sauce (8 oz.) (optional)

Wash the meat well and set aside in the roasting pan. Cut a few incisions in the meat and place the cloves of garlic in each one. Rub in the salt and pepper all over the meat. Pour juice of lemons over the meat. Brush softened butter on the top and sides of the meat. Add the cup of water to the roasting pan. Cover the pan and place it in oven at 450 degrees. Cook slowly until browned. Lower the heat to 350 degrees.

When meat is half cooked, potatoes or onions may be placed in the roasting pan around the lamb (optional), a can of tomato sauce may also be added to the juices in the pan along with an additional cup of water if needed (optional).