Title: Succulent Leg of Lamb with Vegetables
Categories: Meats
Yield: 1 Servings

6 lb Frozen leg of New Zealand
Spring lamb
2 Slivered garlic cloves
1 3/4 ts Salt
Pepper
1 ts Dried leaf oregano
1 c Chicken broth
2 tb Tomato paste
4 c Water
16 sm Whole onions
4 lg Carrots (cut in 1" pieces)

Thaw lamb in refrigerator overnight. Remove fell from lamb. With tip
of knife cut small slits in meat; insert garlic. Place lamb, fat side
up, in shallow roasting pan; do not cover or add water. Insert meat
thermometer into thickest part of meat, making sure tip does not rest
in fat or against bone. Sprinkle with 3/4 tsp. salt, pepper & 1/2
tsp. oregano; roast in 325 oven for 45 minutes. Combine wine, tomato
paste & remaining oregano in small bowl; remove meat from oven & pour
wine mixture over. Continue roasting for 40 minutes longer, basting
after 20 minutes. Bring water & remaining salt to a boil in large
saucepan. Cut small "X's" in stem end of each onion to prevent
bursting; add onions & carrots to salted water & cook, uncovered, 10
minutes. Drain. Arrange vegetables around lamb; baste lamb &
vegetables with pan drippings & continue roasting 1 hour, basting
every 20 minutes until meat thermometer registers 140 for rare, 160
for med & 170-180 for well done. Remove lamb to serving platter;
allow to "rest" 10 minutes before carving. Serve with vegetables.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip