Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Leg of lamb |
| ¼ pounds | Melted butter |
| ¼ cup | Lemon juice |
| 2 tablespoons | Chopped parsley |
| 1 teaspoon | Dried mint leaves |
| 1 \N | Minced garlic clove |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Sugar |
| 2 cans | (24oz) drained yams |
| ¼ cup | Softened butter |
| 1 \N | Egg |
| 1 \N | Sliced lemon |
Remove fell (thin outer coating) from lamb. Combine melted butter, lemon juice, parsley & mint; add garlic that has been mashed with salt, pepper & sugar. Heat, stirring constantly, until sugar melts.
Baste lamb well with sauce. Place lamb in roasting pan on rack & roast 325 oven, allowing 25 minutes per lb. if fresh; 37 minutes per lb. if frozen, basting frequently. Mash yams & whip with butter & egg. Garnish with lemon slices. File