[Illustration: Frenched leg]
MENU
Leg of Lamb
Browned Potatoes
Peas
Puffy Mint Pears
Spinach-Radish Salad
Corn Sticks
Butter or Margarine
Lemon Refrigerator Cake
Beverage
_5 to 6-pound leg of lamb_
_Salt and pepper_
_Puffy Mint Pears_
Do not have the fell removed from the leg of lamb. Season. Place skin
side down on rack in open roasting pan. Insert meat thermometer so the
bulb reaches the center of the thickest part of the leg, being sure the
bulb does not rest in fat or on bone. Do not add water. Do not cover.
Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The
meat thermometer will register 175° F. for medium done; 180° F. for
well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve
with Puffy Mint Pears.