Lamb with Lemon Rosemary Glaze

5 to 6 lbs. leg of lamb
6 large cloves garlic, halved
4 large sprigs fresh rosemary, torn into pieces
½ tsp. white pepper
¼ cup margarine, melted
1 6oz. can frozen lemonade concentrate, partially thawed and undiluted
1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix

In roasting pan, place lamb fat side up. With knife, make several 1” deep cuts
in lamb; stuff cuts with garlic and ½ of the rosemary. Sprinkle with
pepper; then drizzle with margarine. Roast 1 hour or until meat thermometer
reaches 140°.

Meanwhile, in small bowl; blend lemonade concentrate, onion recipe soup mix and
remaining rosemary. Pour over lamb, then continue roasting, basting
occasionally 30 minutes or until thermometer reaches 145° or to desired
doneness. Remove lamb to serving platter and keep warm.

Skim fat from pan drippings and serve pan juice with lamb. Garnish if desired
with additional rosemary and lemon slices.

Makes about 10 servings