Baked Lamb and Vegetables
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*Serves 6*

2½ to 3 lb butterflied leg of lamb
3 cloves garlic
1 c white wine
salt
freshly ground black pepper
garlic powder
¼ c apricot preserves
2 T rosemary
1 lb small potatoes
2-3 carrots, sliced
2-3 yellow onions, cut into chunks

Season lamb with salt, pepper, and garlic powder. Cut divots into meat and 
insert pieces of garlic. Place lamb in deep pan and pour over wine. Marinate 
refrigerated overnight.
Preheat grill. Remove lamb from pan and put in potatoes, carrots, and onion. 
Remove grill grate, move coals to the side, and place pan in center. Replace 
grate and place lamb on grate centered over the pan. Spread apricot glaze 
over the lamb, and a couple of sprigs of rosemary. Close grill and bake 
until done.