ROAST LAMB WITH LEMONS AND OLIVES

1kg boned leg of lamb
1 medium lemon, cut into eights
1 cup kalamata olives
10 cloves garlic, unpeeled
1/4 cup chicken stock
1/4 cup dry white wine
2 tablespoons finely chopped fresh oregano

Preheat oven to 325°F. Remove fat from lamb, tie with string. Place lamb in shallow, large baking dish with lemon, olives and garlic. Pour stock and wine over lamb, sprinkle with oregano. Bake, uncovered, 1 hour or until cooked as desired.

Serves 6.