Leg Of Lamb

• 1 leg of lamb (8 to 10 lb.)
• salt to taste
• fresh ground pepper to taste
• 1/4 tsp. garlic powder
• 2 (8 oz.) cans sliced mushrooms with liquid
• 2 c. chopped onions
• Port wine, approximately 2 c.

1. Trim excess fat from leg of lamb.
2. In the roasting pan, place the side of lamb, having some fat, facing up.
3. Season with salt, pepper and garlic powder.
4. Preheat oven to 325u0b0.
5. Roast for 30 minutes per pound.
6. After 1 hour, baste with part of Port wine. Repeat, basting with remaining wine, 1/2 hour later.
7. Peel onions and chop.
8. Combine onions and mushrooms with the liquid.
9. About 2 hours before roast is done, place onion-mushroom mixture on top of roast.
10. Continue roasting, basting with onion-mushroom mixture several times.
11. Plan to have roast done about 20 minutes before serving time to allow for easier slicing.

lamb, salt, fresh ground pepper, garlic powder, mushrooms, onions, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245239 (may not work)