INGREDIENTS

INSTRUCTIONS

Note: See the "Mushroom And Wine Sauce" recipe which is included in
this collection.  For Rare Lamb: Have the lamb at room temperature.
Heat the oven to 400  degrees. Using a paring knife poke 6 small holes
in the fat side of  the roast and insert the garlic cloves. Rub the
roast all over with  salt and pepper and a little bit of oil. Insert a
meat thermometer in  the thickest part of the leg, being careful not to
touch the bone.  Place in a pan with a roasting rack and roast at 400
degrees for 40  minutes, so that the meat can brown. Turn down the oven
to 325  degrees and roast for an additional 40 to 50 minutes or until
the  meat thermometer registers 140 degrees. For Medium Lamb: Follow
the  above instructions but cook a bit longer so the thermometer
registers  145 to 150 degrees. Remove the meat from the oven and allow
it to sit  1/2 hour before slicing. It will continue to cook during
this time.  In the meantime, prepare the sauce. This recipe serves 4 to
6.  Comments: This dish is from Louis' Basque Corner in Reno. The
Basque  sheepherders came to this Nevada area generations ago and they
brought  their recipes with them. Louis and Lorraine Erreguible have
kept up  the Basque boarding house tradition of dining and the place is
just  terrific.  Recipe Source: THE FRUGAL GOURMET by Jeff Smith From
the 02-26-1992  issue - The Springfield Union-News  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  10-05-1995  Recipe by: Louis and Lorraine
Erreguible  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1434
Calories From Fat: 888
Total Fat: 98.6g
Cholesterol: 455.9mg
Sodium: 461.4mg
Potassium: 1796.6mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 126.7g