Roasted Leg of Lamb and Vegetables

4# leg of lamb with fat trimmed off

Rosemary Seasoning

Put roast in medium roasting pan.  Sprinkle with a generous amount of Rosemary Seasoning and add about 1c of water to bottom of the pan.  Roast, covered, at 325° for about an hour.

2 large onions

2 large potatoes

2 large carrots

1 medium sweet potato

a few stalks of celery

Scrub the vegetables, cut potatoes and carrots in half and add to the roasting pan.  You can take out pan drippings at this point and set aside to make gravy if you'd like.  Roast lamb another hour or so.  Just before serving combine drippings with a roux of cold water and 2T of flour.  Whisk, heat to a boil then simmer a couple minutes to thicken.  Check seasonings.  Add granulated beef bullion or any type of beef soup base if necessary  Slice roast and serve with gravy and vegetables.  Leftover lamb can be made into a great Scotch Broth Lamb and Barley soup. . . Lin