Title: Robert Goulet's Leg of Lamb (Ethnic)
Categories: Lamb, Rosemary, Meats
Yield: 4 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 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