This is good for a large crowd.  Place lamb and mushrooms in chaffing dishes and let everyone assemble there own.

Lamb Ingredients:

• 2 boneless, rolled leg of lamb (in netting)(approx 3 1/2# each)
• 1 tsp garlic salt
• 1 Tab Worcestershire sauce
• Margie’s Mushrooms
• 8 doz small dinner rolls

Lamb Directions:

1. To ensure even cooking, bring the meat to room temperature by removing from the refrigerator at least one hour before cooking.
2. Do not remove netting.
3. Preheat the oven to 425°.
4. Sprinkle lamb with garlic salt and Worcestershire sauce.
5. Roast the lamb for 10 minutes, then reduce the heat to 350 °F and continue cooking until the internal temperature reaches 135°F, 20 minutes per pound. Times are variable and you don’t want to overcook your lamb, so be sure to start testing for doneness with an accurate thermometer after 1 ½ hour.
6. Transfer the roast to a cutting board and allow to rest for 15 to 20 minutes before carving.
7. Cut netting off with scissors.
8. Carve into thin (1/16 – 1/8 inch) slices.
9. Cut slices in half to fit rolls.
10. Cut rolls part way through.
11. Place some lamb and mushrooms on roll.
12. Secure with toothpick.

Margie’s Mushrooms

Mushroom Ingredients:

• 4 lbs small white or small portabella mushrooms
• 2 Tab butter
• 2 Tab olive oil
• 6 cloves garlic
• 2 c red wine
• 4 Tab sherry
• 4 Tab brandy
• salt and pepper
• pinch nutmeg.

Mushroom Directions:

1. Wash mushrooms
2. Slice mushrooms ¼ inch thick.
3. Heat butter and oil in heavy pan.
4. Saute mushrooms until they are dry.
5. Add garlic. Saute 1 minute.
6. Add wine, sherry and brandy.
7. Cook down to semi dry.
8. Season with salt and pepper and a pinch of nutmeg.

Serves:  96 pieces

Source: Margie, the daughter.