6 Lbs. leg of lamb (boned, rolled & tied)
Salt & pepper
Slivers of garlic
1 or 2 onions
1 or 2 Stalks of celery & tops
1/4 Cup butter
1 Tablespoon lemon juice
Season meat with salt and pepper and rub a little oregano over it. Make slits in outside surface and insert garlic. Place in roasting pan with onions and celery. Combine butter and lemon juice and pour over roast. Insert meat thermometer in center of lamb and roast at 325’ F. until thermometer reads 170’ F. for a pink interior or 180’ F for well done. Let stand for 10 minutes before carving.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.