Leg o' Lamb with Lemon and Rosemary

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup butter softened
• 4 sprigs rosemary fresh chopped
• 6 cloves garlic halved
• 6 pound leg of lamb at room temperature
• 6 ounce lemonade concentrate frozen thawed canned
• 1 ounce onion and mushroom soup mix dry

Equipment

• bowl
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Spread butter generously over the lamb, and distribute garlic clove halves over the meat.
3. Sprinkle with rosemary and pepper.
4. Place the lamb on a rack inside a roasting pan.
5. Roast the lamb in the preheated oven for 1 hour.
6. Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.