Juice of 1 lemon
3 tbsp. olive oil
1 clove garlic, pressed
1 tbsp. dried oregano
1 tbsp. salt
1 tsp. black pepper
3 lb. leg of lamb, cut into 1/2 lb. pieces, trim fat
6 potatoes, scrubbed
6 carrots, scrubbed and halved
6 sm. onions
12 celery stalks, chopped
18 ripe olives
1/2 lb. feta cheese

Beat first 6 ingredients in bowl; pour over lamb in a pan. Marinate overnight in refrigerator. Cut 6 squares of heavy duty foil large enough to hold one serving. Place 1 serving of lamb in center of foil. Add 1 potato, 1 carrot, 1 onion, 2 pieces celery and 3 olives. Top each piece with cheese. Repeat with all portions. Wrap securely, place in baking pan. Bake 2 hours or until meat is done.

Pork chops may be used instead of lamb.