Emperor Norton Leg Of Lamb
|Leg lamb||6 Pound|
|Chopped onions||2 Tablespoon|
|Garlic||1 Large, pressed|
|Marsala wine||1⁄2 Cup (8 tbs)|
|Ground chocolate||1 Tablespoon|
|Chopped fresh mint||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Fines herbs||1⁄4 Teaspoon|
Place lamb on rack in roasting pan.
Press onion and garlic in a garlic press.
Combine with remaining ingredients for basting sauce.
Brush sauce over lamb; sprinkle with salt and pepper.
Roast lamb at 400° F for 30 minutes.
Lower heat to 325° F.
Turn and baste lamb every 30 minutes for the next two hours.
For rare lamb, bake less time, testing with meat thermometer.
Remove lamb to serving platter.
Serve with chilled pear halves marinated in green creme de menthe.