Roast Leg of Spring Lamb

Ingredients

• 1 whole leg of young spring lamb
• 1/3 cup soy sauce
• 4 tablespoons Worcestershire sauce
• 1 tablespoon minced onion
• 1 clove garlic, minced
• 1 large onion, sliced
• 1 large carrot, sliced

Instructions

1. Remove lamb from refrigerator 3 hours before cooking.
2. Remove all fat. Also remove fell (the thin, clear, brittle film).
3. Combine soy sauce, Worcestershire, onion and garlic; let marinade sit for 1/2 hour.
4. Brush lamb with marinade every 15 minutes for 1 hour.
5. Bake lamb in 325 degreea F oven, over bed of onions and carrots, until pink (140 degrees F on meat thermometer). Baste frequently with marinade.
6. Remove from oven and keep warm.
7. Deglaze pan, thicken with strained vegetables and serve sauce separately.