6 lb Leg of lamb
1/4 lb Melted butter
1/4 c  Lemon juice
2 tb Chopped parsley
1 ts Dried mint leaves
1    Minced garlic clove
1/2 ts Salt
1/4 ts Pepper
1/4 c  Sugar
2 cn (24oz) drained yams
1/4 c  Softened butter
1    Egg
1    Sliced lemon

Remove fell (thin outer coating) from lamb. Combine melted butter,
lemon juice, parsley & mint; add garlic that has been mashed with
salt, pepper & sugar. Heat, stirring constantly, until sugar melts.
Baste lamb well with sauce. Place lamb in roasting pan on rack &
roast 325 oven, allowing 25 minutes per lb. if fresh; 37 minutes per
lb. if frozen, basting frequently. Mash yams & whip with butter &
egg. Garnish with lemon slices.