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ROAST LEG OF LAMB

1 clove garlic
1 oz. butter
1 leg of lamb (4 to 5 lb.)
10 to 12 parsley stalks
1 carrot
1 onion
1 Tbsp. water

Crush the garlic and mix with butter. Paint the leg
with the garlic butter and lay it in the roasting pan, resting
on the parsley stalks with the carrot, onion and the water.
Roast it at 350 degrees reducing the heat towards the end of the
cooking time. Allow 20 minutes to the pound and 20 minutes
over. Baste when you think of it. The idea of the carrot and
onion is to add interest to the gravy. Makes 8 servings.

Gravy:
sediment from the roasting pan
1 dessert spoon flour
carrot and onion from roast
1 dessert spoon mint jelly
1/2 pt. beef stock or cold tea
salt and pepper

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