INGREDIENTS

INSTRUCTIONS

Remove the lamb from the refrigerator 1 hour before roasting. Preheat
the oven to 350 degrees F.  Trim all but a thin layer of far from the
lamb, and make small slits  over the surface of the meat. Insert the
slivered garlic into these  slits. Brush the lamb with lemon juice, and
rub rosemary, salt and  pepper into the meat.  Place the lamb, fat side
up, on a roasting rack in a large, shallow  roasting pan. Roast at 350
degrees F. for 1 1/2 hours, or until a  properly-placed meat
thermometer reads 140 degrees F. for rare, 150  for medium, or 160 for
well- done. Carve and serve.  NOTES    Leg of lamb with rosemary and
lemon; this is a leg of lamb recipe  based on one published in Family
Circle magazine in June of 1983.    The drippings from the lamb may be
combined with flour, all-purpose  and broth to make gravy.  :
Difficulty:  easy.  : Time:  10 minutes preparation, 1 1/2 hours
cooking.  : Precision:  no need to measure.  : Daniel Faigin and Karen
Davis  : System Development Corporation, Santa Monica CA  : {akgua
allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin  :
sdcrdcf!faigin@LOCUS.UCLA.EDU  : Copyright (C) 1986 USENET Community
Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 1.7mg
Sodium: 962.2mg
Potassium: 12.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g