Title: Robert Goulet's Leg of Lamb
Categories: Canadian Lamb
Yield: 8 Servings

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 mixtureover the lamb in roasting pan. Bake at 325~ for 2-1/2 to 3 hours. Serve with

From the recipe files of Carole Walberg

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