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Roast Lamb Recipe

Roast Lamb


5 pound leg of lamb
6 to 8 stalks of celery
6 to 8 whole carrots
3 cloves of garlic, minced
dried rosemary
1/2 cup dried onion flakes


Make a “rack” of carrots and celery in a roasting pan. Lay the lamb on top. Spread a mixture of rosemary and garlic on the lamb. Season to taste with salt and pepper. Mix onion flakes in 1 cup of water and pour into the bottom of the pan. Roast at 325 degrees F for about 3 hours, or when an instant read thermometer inserted in the thickest part of the meat reads 140 degrees for rare, 145 degrees for medium. Serve with mint vinegar (Cross and Blackwell).


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