Title: Maggie's Leg of Lamb
Categories: Lamb Blank
Yield: 6 Servings

NORTHERN EXPOSURE COOKBOOK
6	lb	Leg of lamb
3		Garlic cloves, crushed
1		Lemon, cut in half
1	tb	Dried rosemary
1/2	ts	Ground black pepper

Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil and set aside.

With the point of a sharp paring knife, cut several diagonal slits, about 1/2-inch long, into the lamb's surface. Stick a garlic slice into each slit. Squeeze lemon's juice over lamb and rub rosemary and pepper over lamb's entire surface.

Place on a rack in the roasting pan and cook for 2 hours, to an internal temperature of 165 degrees.

Sylvia's comments: I didn't have whole garlic or whole rosemary, so made a paste of chopped garlic and crushed rosemary and stuffed that into the slits. I also forgot the lemon. During the last hour of baking, I added one potato per serving, cut into 1" chunks, tossed them in the lamb juices, and sprinkled more rosemary over them. I also cooked it to "medium rare" rather than 165, and it was DELICIOUS.

Posted on GEnie Food & Wine RT Dec 29, 1993 by FW.PATTYE

Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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