Vive Empress Chez Marie'S Roast

• French roast lamb
• 1 boned, rolled leg of lamb (about 5 lb.)
• salt and pepper to personal taste
• 2 cloves garlic, peeled and cut in half
• 2 (4 oz. each) cans sliced mushrooms with liquid
• 1 1/2 c. chopped onions (3 onions)
• dash of sugar
• tapioca (optional, to thicken sauce)

1. Place roast, fat side up, on rack in shallow roasting pan. Sprinkle salt and pepper.
2. Rub with garlic and insert garlic cloves in small gashes in surface of lamb.
3. Insert meat thermometer through fat side into center of roast.
4. Place in slow oven (325u0b0) and roast about 25 minutes per pound for medium or to a temperature of 165u0b0, about 28 minutes per pound for medium or to a temperature of 175u0b0 or to 180u0b0 for well done.
5. About 2 hours before roast is done, take from oven; remove rack.
6. Set meat in pan.
7. Combine mushrooms including liquid with onions and add to drippings in pan.
8. Continue roasting, basting with onion-mushroom sauce several times.
9. Serves 10 to 12.
10. Let roast sit about 20 minutes before serving to allow for easier slicing.
11. Keep warm until serving time.

french roast lamb, lamb, salt, garlic, mushrooms, onions, sugar, tapioca

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332360 (may not work)