Marinade lamb in milk overnight, rinse, dry. Bring lamb first to room temperature, stab ten slits on each side deep and wide enough to insert half a clove of garlic in each. Rub with olive oil, black ground pepper, and salt.

Place on baking rack in oven pan. Preheat oven to 450 degrees, put lamb in oven, sear juices into the meat, 15 minutes. Turn oven down to 350F, cut onions in half, lay on bottom, rosemary twigs on top, bake 10 minutes per pound for medium rare, 15 minutes for well done.

Make special wedding gravy (called boulangere): add 2 cups of heated red wine to pan drippings and onions, 2 Tbs balsamic vinegar, scrape, pour into cast iron skillet, stir in one tablespoon of flour at a time till smooth and thickened, keep warm.

Sprinkle inside with salt and pepper. Roll meat back together, slice three equally thick slices per person, across the grain, for a half pound portion. Half onion on the side. Two tablespoons of warm gravy drizzled on the meat, fresh chopped mint leaves on top. Serve with farm french fries. Drink with hearty red wine. Enjoy.