Muddy Rudder’s Leg of lamb with Lingonberry Sauce 

1 leg of lamb
2 sprigs fresh rosemary
2 sprigs fresh thyme
6 cloves of garlic, minced
2 oz. extra virgin olive oil
lb. carrots
3 stalks celery
2 large Spanish onions

1.Preheat oven to 350.
2.Rough chop carrots, celery, and onions then place in roasting pan.
3.Rub leg of lamb with olive oil. Then sprinkle on rosemary, thyme and garlic.
4.Place in oven for 20 minutes then turn over for another 20 minutes.

After that turn oven down to 250 and cook until desired doneness:
Rare: 135
Medium Rare: 145
Medium: 160
Well Done: 170

Lingonberry Sauce

2 oz. lingonberries
1 qt. veal stock
cup port wine

1.In a saucepan, add veal stock, port wine and lingonberries.
2.Reduce until it coats the back of a spoon.