Recipe - Robert Goulets Leg Of Lamb

8 pound Leg of lamb
2 Cloves garlic, slivered
One half cup Butter
One half teaspoon Rosemary
1 Lemon
12 Pearl onions
Salt & pepper

Wash and dry the lamb. Make incisions and stuff with slivers of
garlic; place in roasting pan. Melt butter in a saucepan, add
rosemary and squeeze the lemon and spread the mixture over the lamb
in roasting pan. Bake at 325 for 2One half to 3 hours. Serve with rice
and green vegetables.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip