4 lemon halves
1 garlic clove, minced
1 tsp. salt, pepper and celery salt
2 tsp. marjoram
3 lb. leg of lamb

Cut slits in leg of lamb and insert garlic. Rub halves of lemon over lamb until juice absorbs. Sprinkle with salt, pepper, celery salt and marjoram. Put meat, fat side up, on rack in roasting pan. Roast 2 1/2 to 3 hours at 325 degrees. Drain excess fat.

Serve with mint jelly.