Leg of Lamb with Rosemary & Pearl Onions

• 7 to 8 pounds leg of lamb
• 3 cloves garlic, cut in slivers
• 1/2 cup butter
• 1/2 teaspoon rosemary
• 1 lemon
• 12 pearl onions
• salt & pepper to taste

Wash and dry the lamb. Make slits in the meat with a sharp knife and stuff with slivers of garlic; place in roasting pan. Melt butter in a saucepan, add rosemary and squeeze the lemon and spread the mixture over the lamb in roasting pan. Bake at 325° for 2-1/2 to 3 hours.
Serves 8.

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