<http://schema.org/recipeInstructions>
" Trim fat from lamb leg. With knife, cut about a dozen 1/2-inch-wide slits all over in lamb and place a slice of garlic in each. Rub lamb with 1 teaspoon salt. Place lamb, fat-side up, on rack in large roasting pan (17&amp;quot; by 11 1/2&amp;quot;). Insert meat thermometer into thickest part of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325 degrees F oven 1 hour. Meanwhile, in small saucepan, heat margarine or butter over medium heat. Add onion and cook about 10 minutes or until lightly browned and tender; remove from heat. Stir in bread, pistachios, mint, pepper, and 1/2 teaspoon salt. After lamb has cooked 1 hour, with hands, carefully pat bread mixture on top of lamb. Roast lamb 1 1/4 to 1 1/2 hours longer, until meat thermometer reaches 140 degrees F. Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or roast to desired doneness. When lamb is done, place on warm large platter; let stand 15 minutes for easier carving. While lamb is standing, prepare gravy: Remove rack from roasting pan; pour pan drippings into a 2-cup measuring cup. Add port to roasting pan, stirring until brown bits are loosened. Add to meat juice in cup; let stand until fat separates from meat juice. Skim 2 tablespoons fat from drippings into roasting pan; discard any remaining fat. Stir flour into fat in roasting pan and cook over medium-high heat until blended. Gradually whisk in meat juice and chicken broth and cook, stirring constantly, until gravy thickens slightly and begins to boil; boil 1 minute. If you like, strain gravy through sieve into gravy boat; serve with lamb. Garnish platter with mint sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5918/leg-lamb-pistachio-topping-2346/>