Roast Leg Of Lamb Bandit Style
|Leg lamb||5 Pound, boned, rolled, tied (1 Whole)|
|Garlic||2 Clove (10 gm), cut into slivers|
|Pearl onions||2 Pound, peeled, parboiled|
|Chopped parsley||2 Tablespoon|
|Dried dill weed||1 Teaspoon|
|White wine||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
Cut slits in fat on outside of lamb; insert garlic.
Rub with salt and pepper.
Heat butter in deep skillet; brown lamb well on all sides.
Place lamb on aluminum foil.
Add onions to skillet; brown.
Add parsley and dill; spoon mixture around lamb.
Pour wine, oil, and lemon juice over lamb.
Fold foil around lamb; seal tightly.
Place package in large roasting pan.
Bake at 375 °F 2 to 3 hours, depending on desired doneness.