Recipe#26998

Title: LAMB ROAST

Peggy Soukiasian

6 lbs. leg of lamb
1 tsp. rosemary
1 tsp. salt
¼ tsp. pepper
1 onion, cut in half
Rub leg of lamb with salt and pepper and a cut onion. Leave the onion in the pan. sprinkle 
rosemary over roast. Roast at 375o for about 2 hours in an uncovered roasting pan. Remove 
roast and onion. Pour hot water in roast pan to loosen brown gravy. Thicken with small 
amount of cornstarch and water. (1 teaspoon cornstarch to 1 cup water or broth) Stir 
until thickened.
Serves 8