Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 7 to 9 pound leg of lamb 1/4 c Chopped fresh parsley
4 cl Garlic; sliced 1/2 c Thinly sliced celery
3/4 ts Pepper; divided 2 tb Butter or margarine
8 md Potatoes; peeled and halved 2 tb Lemon juice
1/4 ts Dried whole rosemary 1/2 ts Salt

Remove the fell (tissue-like covering) from lamb with a sharp
knife. Make several small slits on outside of lamb, and stuff with
garlic slices. Sprinkle with 1/2 teaspoon pepper. Place lamb, fat
side up, on a rack in a large roasting pan.
Bake at 325 degrees F for 2-1/2 hours. Add potatoes, remaining
pepper, and rosemary; bake 1-1/2 hours or until meat thermometer
registers 175 degrees F. Remove lamb and potatoes to a warm platter;
reserve pan drippings.
Saute parsley and celery in butter in a small saucepan until celery
is tender. Add remaining ingredients; cover and simmer 5 minutes.
Skim fat from reserved pan drippings. Combine parsley mixture and
pan drippings; cook over low heat until heated. Serve with lamb and
potatoes.

Dinner on the James River.

Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with
Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato
Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with
Sherried Hard Sauce, Bourbon Cake

Southern Living's _Southern Heritage Company's Coming! Cookbook_
Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-20-95

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