2. On the rack of a shallow roasting pan, place the lamb sprinkled with oregano and salt.
3. Bake for 1½ hours and drain away the drippings.
4. Mix garlic, green pepper, onion and tomatoes together and use it to baste the lamb. Continue to bake, basting intermittently, for an hour or till thermometer reads 175°F. If required, add water.