Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.
Ingredients:
• 1 leg of lamb
• 12 small carrots
• 2 small onions, minced
• 6 stalks celery, chopped
• 3 Tbsp mint leaves, finely chopped
• 2 Tbsp powdered sugar
• 6 Tbsp white wine (vinegar or cider)
• Salt
Directions:
Rinse lamb with salted water. Bake at 300 degrees for 10 minutes per pound. Baste frequently with pan juices and salted water. Add vegetables during the last 45 minutes. Mix mint leaves and sugar; pour wine slowly over the mixture. Set aside to marinate. Pour sauce over lamb to serve.
