Roast Spring Lamb

• 1 whole lamb leg (about 5 lb.)
• 2 or 3 garlic cloves, slivered
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. butter or margarine, melted
• 2 lemons
• grape leaves, if desired
• Greek-style peppers, if desired

1. Heat oven to 350u0b0.
2. Make slits in meat with tip of sharp knife.
3. Insert slivers of garlic.
4. Rub surface with salt and pepper.
5. Place meat, fat side up, on rack in open shallow roasting pan.
6. Brush with melted butter.
7. Squeeze lemon juice over meat. Insert meat thermometer so tip is in thickest part of meat and does not touch bone or rest in fat. Roast uncovered until thermometer registers 175u0b0, about 3 hours.
8. Allow meat to stand 15 to 20 minutes before carving.
9. Line platter with grape leaves; arrange lamb and peppers on grape leaves.

lamb, garlic, salt, pepper, butter, lemons, grape leaves, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237630 (may not work)