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Roast Leg of Lamb

6 pounds leg of lamb (bone-in)
2 cloves garlic, sliced
2 tablespoons Worcestershire sauce
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon thyme
4 bay leaves
2 onions, sliced
2 cups water

1. Preheat oven to 325°F (160°C).
2. Cut 1-inch slits in a lamb leg and insert sliced garlic cloves. Sprinkle with Worcestershire sauce, parsley, and thyme Place, fat side up, on a rack in a roasting pan. Add bay leaves, sliced onions, and water.
3. Bake for 20 minutes per pound, or to an internal temperature of 145°F on a meat thermometer. Remove from oven. Remove bay leaves and let stand for 15 minutes before slicing.
4. Serve with mint jelly.

Makes 8 servings.