Menu 3 – serves 10 with leftovers
Roast Lamb with Port Wine Sauce
Mixed thai style vegetables
Baked jacket potatoes with sesame oil and salt
Steamed asparagus

Roast Lamb with Port Wine Sauce
2 (3 – 4 pound) boneless legs of lamb, rolled, tied, and trimmed of excess fat
4 to 6 cloves garlic, cut in half
4 to 5 sprigs fresh rosemary
Salt to taste
1/4 teaspoon coarsely ground pepper
1 cup port wine

for the port sauce…
1 cup port wine
1 tablespoon butter

Fresh rosemary sprigs for garnish

To prepare leg of lamb, cut 1-inch slits on all sides of the lamb. Insert garlic halves into the slits and weave rosemary sprigs in the string used to tie the lamb (some butchers may use a mesh-like material). Sprinkle with salt and pepper. Place lamb into a deep baking pan; pour port wine over lamb. Cover and refrigerate at least 1 hour or overnight (best overnight). Preheat oven to 325