4 tbsp. butter
1 lg. onion, minced
1 garlic clove, minced
Salt
Dried rosemary leaves, crushed
Dried thyme leaves
Ground black pepper
1/4 lb. lamb leg, shank half butterflied
1 tbsp. olive oil
Fresh thyme for garnish

In 10 inch skillet, over medium heat, in hot butter, cook onion, garlic, 1 teaspoon salt, 3/4 teaspoon rosemary, 3/4 teaspoon thyme and 1/4 teaspoon pepper until onion is tender. Place lamb flat on work surface. Spread onion mixture over lamb. Roll lamb tightly and tie. Place lamb on rack in open roasting pan. Rub with olive oil, 3/4 teaspoon rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Roast in 325 degree oven for two hours or until meat thermometer reaches 160 degrees.