1 - 4 to 5 Boneless Leg of Lamb 2 lbs. pearl onions 1/4 cup olive oil 1/2 cup dry white wine 1 teaspoon dried dill 2 tablespoons chopped fresh parsley salt and pepper 2 tablespoons Ghee (clarified butter) or olive oil 2 cloves garlic cut into slivers

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless leg of lamb -- thawed if frozen 3 cloves garlic -- minced 1 teaspoon dried rosemary 1/2 teaspoon dried thyme -- salt & pepper 2 tablespoons olive oil

Posted on: Mar 15, 2002

Preheat oven to 350 F. If the meat has not been trimmed and tied, trimm off excess fat, roll up the roast and tie it with butcher twine. Mix salt, pepper and rosemary in a small bowl or plastic bag. Rub the mixture into meat. Heat oil over medium flame in large frying pan and brown the roast on all

After boning and butterflying, the leg of lamb is a large flat piece of meat. Place the lamb in a large roasting pan. Mix together the remaining ingredients, pour over the lamb and marinate for several hours. Skewer the whole piece of meat with long metal skewers, alternating direction. This will

Place the bulbs of garlic in cold water and boil gently for 20 minutes. Drain, and when cool enough to handle easily, remove stem and skins. Puree either by pressing through a fine sieve or by whirling in a blender or food processor. Leaving the netting on, rub the leg of lamb with oil, salt, pepper