The Worlds of Katherine Kurtz

I have a boneless leg of lamb thawing in the refrigerator.  Normally I do it in the pressure cooker, but at Easter I do it the way my mother did, in the oven.  Inject it with wine & herbs, insert garlic cloves under the fat, and rub the outside with salt & rosemary.  Then roast it in the oven for about an hour at 350^ F.  Move to a platter and place the roasting pan on the stove.  Heat drippings until they smoke, then pour 2 cups of V-8 juice in.  When the liquid comes to a boil, thicken for gravy.  Serve with brussels sprouts and a nice Shiraz.

Sounds wonderful