Instructions: Cut slits in skin of lamb leg; insert slivers of fresh garlic. Sprinkle with crushed dried rosemary leaves, salt and freshly ground black pepper.

Preheat oven to 450 F. Put lamb in a small open roasting pan; roast for 10 minutes.

Reduce heat to 325 F. Continue roasting for about 25 minutes per pound plus an additional 20 minutes. Let stand, covered with foil, for 15 minutes while making pan gravy.

Meat will be pink at bone.

Serves 3-4 persons. Good with mashed potatoes and a mixture of carrots, peas and turnip. (RWF)

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