Roast Leg of Lamb
Serves 6 to 8

5 to 6 lb. leg of young spring lamb
4 cloves garlic, cut in several pieces
Salt & pepper
4 T. melted butter
Juice of 1 lemon
2 c. hot water

Wash leg of lamb. Make several slits on both sides of lamb with a sharp knife. Insert slivers of garlic in slits. Season
meat with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in open roasting pan,
fat side up.


Roast at 450 degrees for 30 minutes to seal in juices. Lower heat to 350 degrees, add hot water and roast for
approximately 3 hours or until done to your taste.

Small potatoes may be added to roast during last hour of roasting.