--------------------------ROMULAN LAMB AND LENTILS--------------------------
      1    6 to 7 lb leg of lamb

           Flour
      1    Onion; cut into chunks

           Salt and pepper
      2 tb Cooking oil

      1 c  Onion; chopped

      2 c  Lentils

     10 oz Beef broth

     10 oz Water

      1    Bay leaf

      1 c  Green onions; sliced

    1/2 c  Chopped parsley

    1/3 c  Pan gravy for roast lamb

      1    Roasting bag

  About 4 hours before you want to serve, get the leg of lamb ready and put
  it in the oven; Preheat the oven to 350 degrees, dust the inside of the
  baking bag with flour, put in the large onion as a layer of chunks and put
  the leg of lamb in on top of that. Sprinkle the lamb with salt and pepper
  and close the bag. Poke some holes in the top of the bag. If you wish,
  stick a meat thermometer into the thickest part of the roast, right
  through the bag so you can read the dial: 160 to 190 degrees covers the
  range from moderately rare to well done.
  About 40 minutes before serving time, get the lentils going. Heat the oil
  in a saucepan and cook the chopped onion until soft and golden. Add the
  lentils, beef broth, water, bay leaf, salt and pepper. Simmer for about 30
  minutes, or until the lentils are tender. Fish out the bay leaf and add
  the green onions and the parsley. Mix well, and as you are serving, stir
  in 1/3 cup of pan gravy from the roast, with as little fat as possible.