Robert Goulet's Leg of Lamb (Ethnic)

         Yield: 4 Servings
Categories: Meats, Rosemary, Lamb

8 lb Leg of lamb 2 Cloves garlic -- slivered 1/2 c Butter 1/2 ts 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 2-1/2 to 3 hours. Serve with rice and green vegetables. Echo: HomeCook 3-97 From : Sharon Stevens