Rosemary Lamb
with Tomatoes, Lemon & Garlic

1 leg of lamb (about 6 or 7 pounds), boned, rolled, tied and
trimmed of all visible fat.

1 can (1 pound 12 ounces) Italian plum tomatoes, undrained and coarsely chopped
20 cloves of garlic, peeled and left whole
1/4 cup lemon juice
1 teaspoon crumbled dried rosemary
salt and pepper to taste

Insert meat thermometer in thickest part of lamb and place in roasting pan. Stir together the remaining ingredients and place around the lamb. Bake at 425° for 20 minutes, lower heat to 350° and continue roasting for about 1 1/2 hours or until thermometer registers 150° for medium rare. (During this time, baste lamb with the juices in the pan and keep garlic covered with the tomatoes to make certain the garlic does not burn.)

Remove meat from pan and place on a serving platter. Surround with the tomato/garlic mixture. Garlic is very sweet at this point. Slice at the table. Serves 8.

Toasted Barley with Mushrooms & Onions

1 1/2 cups toasted egg barley
2 cups beef broth (canned or homemade)
1 cup water
1 tablespoon oil
salt and pepper to taste

1/2 pound mushrooms, sliced
1 large onion, chopped
2 tablespoons butter

In an 8x3-inch round baking pan, stir together first 6 ingredients, cover pan tightly with foil and bake at 350° for 45 to 50 minutes, or until barley is tender and liquid is absorbed. Meanwhile, in a large skillet, saute together next 3 ingredients until onion is soft and most of the liquid rendered is absorbed. Fluff barley with a fork and stir onion mixture into the barley. Nice to serve with lamb. Serves 8.

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