1/4 lb. leg of lamb
1 Tbsp. lemon pepper
3/4 c. olive oil
1/2 c. pearl onions, peeled
1 bay leaf
1 carrot, cut in 1/2-inch slices
1/2 c. sherry
1 1/2 c. white wine
2 c. chicken broth

Sprinkle lamb evenly with lemon pepper. In a large flame-proof casserole, sear lamb in olive oil over high heat, turning frequently until browned. Add pearl onions, bay leaf, and carrot. Lower heat to medium, add sherry and white wine, and cook over medium heat for 30 minutes, turning and basting lamb frequently.
Meanwhile, preheat oven to 350 degrees. Stir broth into casserole around the lamb. Boil for 2-3 minutes. Cover with aluminum foil and bake in 350 degree oven for 1 hour or until lamb is done to taste. Remove bay leaf. Serves 6.