Roast Leg of Lamb
TV7 “Manning the Kitchen” Easter Program

1 – 10 to 12 lb. leg of lamb, boned, rolled and then tied
2 medium onions, coarse and diced
2 carrots, coarsely diced
4 ribs of celery, coarsely diced
1 qt. sherry wine
1 pin cider vinegar
2 tbsp. Italian seasoning

In a large roasting pan, lay the lamb (fat side up) and add the remaining ingredients. Marinate for at least 24 hours; turning the lamb every 3-4 hours. Strain off liquid and place lamb on top of the veggies . Season with salt and pepper, and roast at 350 degrees for two hours. Remove twine and slice , end to end, half inch thick.

Created: 27 September 2005