5 lg. cloves garlic, chopped
3 med. onions, chopped
4 tbsp. rosemary
1 med. leg of lamb
1 1/2 c. oil
1 1/2 c. Lea & Perrins
2 tsp. salt
2 tbsp. pepper

Combine above ingredients to make mixture. Debone the lamb. Spread open, pour half of mixture inside, roll together then tie up with cord string. Put remaining mixture on top. Place one quart of water in bottom of roaster. Cook 3 hours or until tender, 375 or 400 degrees. Use left over liquids for brown sauce. Serve with mint jelly (optional).