6 lb. leg of lamb
3 cloves garlic, sliced
1 c. dry red wine
2 carrots, peeled and diced
1 c. onion, chopped
Salt
1/4 tsp. pepper
1/2 tsp. dried rosemary
1/2 tsp. dried thyme

Preheat oven to 325 degrees. Wipe lamb with damp paper towels. Using sharp paring knife, cut 12 small slits, about 1/2 inch deep, in flesh of lamb. Insert a garlic slice into each slit.

Place lamb, fat side up, in shallow roasting pan. Pour wine over lamb. Sprinkle carrots, onion, salt, pepper, rosemary and thyme over and around lamb.

Insert meat thermometer in fleshy part. Roast, uncovered, 2 1/2 to 3 hours or until thermometer registers 175 degrees (for medium). Baste occasionally.