Title: Roasted Lemon/rosemary Leg of Lamb
Categories: Meat Blank
Yield: 4 Servings

8	lb	Leg of lamb (approx)
2		Garlic cloves, slivered
3	tb	Lemon juice (or less)
1	ts	Rosemary, crumbled
1 1/2	ts	Salt
1/4	ts	Pepper
1/4	c	Butter (or margarine)

Remove the lamb from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F.

Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat. Insert the slivered garlic into these slits. Brush the lamb with lemon juice, and rub rosemary, salt and pepper into the meat.

Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan. Roast at 350 degrees F. for 1 1/2 hours, or until a properly-placed meat thermometer reads 140 degrees F. for rare, 150 for medium, or 160 for well- done. Carve and serve.

NOTES:

* Leg of lamb with rosemary and lemon; this is a leg of lamb recipe based on one published in _Family Circle_ magazine in June of 1983.

* The drippings from the lamb may be combined with flour, all-purpose and broth to make gravy.

: Difficulty: easy. : Time: 10 minutes preparation, 1 1/2 hours cooking. : Precision: no need to measure.

: Daniel Faigin and Karen Davis : System Development Corporation, Santa Monica CA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin : sdcrdcf!faigin@LOCUS.UCLA.EDU

: Copyright (C) 1986 USENET Community Trust

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