Parsleyed Lamb Roast

Yield:	1 Servings
Categories:	Roast, Meats, Lamb

4	lb	Saddle, rack, shank or sirloin lamb roast
1/2		Stalk chopped celery/carrot
1		Coarsely chopped onion
		Salt and pepper to taste
1/2	c	Dry bread crumbs
		2-3 tablespoon minced parsley
		1-2 minced cloves garlic
2	tb	Melted butter or margarine