1 leg of lamb about 2 pounds
½ pound chestnuts
2 celery ribs
4 tablespoons butter
1 clove garlic
1 sprig rosemary
½ cup of rum and Marsala
2 ½ tablespoons extra virgin olive oil
1 tablespoon sugar
Salt and pepper to taste
Wash and dry the leg of lamb and arrange it in a casserole. Season with oil, salt and rosemary.
Add the whole garlic clove and butter. Arrange the peeled chopped carrots, thickly sliced onion and celery around the meat.
Bake in a preheated 350°F oven for 1 hour, turning the leg of lamb often. Bring a pot of water to a boil with a pinch of salt and sugar to the boil. Add chestnuts and cook for approximately 30 minutes or until almost done, then drain and peel.
Combine chestnuts with the cooked lamb and return the casserole to the oven. Cook for another 10 minutes, basting the meat with the rum and Marsala mixture. Serve hot.