1 leg of lamb (5 lbs., boned)
2 cloves garlic, minced
Juice of 1 lemon
1/2 c. fresh chopped parsley
4 tbsp. bread crumbs
2 tsp. thyme
2 sliced carrots, julienne cut
2 stalks celery, julienne cut
1 onion, cut up
2 c. chicken broth
2 c. white wine

Marinate lamb overnight in 1 cup white wine and 1 cup broth mixed with a little olive oil. The day of serving, drain lamb and pat dry. Preheat oven to 350 degrees. Combine garlic, lemon juice, parsley and bread crumbs. Fill pockets and rub on outside. Tie with string. Combine carrots, celery and onions; roll in thyme; surround meat in roasting pan. Mix remaining broth and wine and baste every 30 minutes with mixture and pan juices. Allow 40 to 45 minutes per pound. Serve vegetables separately.