Leg of Lamb
Pork Tenderloin
Garlic cloves
Salt
Pepper
4 tbsp. tomato paste
1/2 c. water
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rosemary
1 c. white wine
1 c. chicken broth

Have your butcher bone the leg of lamb, pull the pork tenderloin through it, roll and tie it up for roasting. Cut inserts into the meat and push slivers of garlic into the inserts. Rub the whole roast with a clove of garlic, sprinkle with salt and pepper on a trivet in a roasting pan, fat side up. Combine the tomato paste, water, marjoram, thyme, rosemary, wine and chicken broth and pour over the roast. Put a meat thermometer in the thickest part, cover the pan and roast in a 325 degree oven for about 45 minutes per pound. Baste the meat with the drippings about every 20 minutes. When done, remove the roast to a platter, add water to the drippings and thicken with cornstarch to make a gravy.

I like to serve this meat with Parsley Boiled Potatoes, Tiny Peas with Onion Butter, Grapefruit and Avocado Salad on Boston Lettuce, Rolls and for dessert New York Ice Cream with Creme De Menthe. I also dress up the platter by putting orange slices around the roast and a ball of mint jelly in the middle.