Leg of Lamb with Rosemary & Pearl Onions

Ingredients:

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

Instructions:

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.