Recipe - Robert Goulets Leg Of Lamb (Ethnic)

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.

Echo: HomeCook 397 From : Sharon Stevens