4 lb. (or more) leg of lamb
About 3 cloves garlic, cut in slivers
3/4 tsp. rosemary (approximately)
2 1/2 tsp. salt
3/4 tsp. fresh ground pepper
4 tbsp. butter
1 1/2 c. dry sherry

Make a few slits in lamb and stuff with some garlic slivers and rosemary. Rub the leg with salt and pepper and place in shallow roasting pan. Dot with the butter.

Roast in 450 degree oven for 25 minutes or until brown. Pour off fat and add vermouth. Reduce heat to 350 degrees and roast 1 hour longer or to desired degree of doneness. Baste frequently.

Pan drippings make good gravy.