ROASTED LEG OF LAMB

1 leg of lamb (or ½ leg of lamb)
Fresh lemons, sliced
Fresh garlic, sliced in slivers
Fresh rosemary sprigs
1-2 cups white wine
Celery stalks
Spray roasting pan with PAM. Line bottom of pan with whole celery stalks. (A
MUST. Prevents grease from smoking & burning in pan.) Place leg of lamb on
top of celery. With a sharp, pointed knife make slits all over top of lamb.
Insert garlic slivers into each slit. (You can also take rosemary needles
and
push into slits along with the garlic.) Place lemon slices on lamb, securing
with toothpicks, covering top. If you haven't put rosemary needles into
slits,
place whole sprigs over secured lemons. Pour 1 cup of white wine over top.
Roast at 325 degrees; 30 minutes per lb. You may need to add another cup of
wine or so during roasting period.
NOTE: If you desire, remove garlic slivers before carving. If you are garlic
lovers like my family, by all means leave them in the meat! (To give an idea
of amounts: When using a whole leg of lamb you will most likely use a whole
head of garlic and about 4 lemons.)
YIELD: Depends

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