Preheat oven to 325F. Rub the meat all over with salt and pepper. Place slivers of garlic between the bone and flesh. Place meat on a rack in a roasting pan, surrounded by celery leaves and green pep per. Allowing 20 min per lb, roast in oven. About 1 hr before it is done, smooth tomato sauce over top of lamb. This will make a crusty skin and add flavor to the gravy. To make the gravy, drain off all the fat, and remove lamb to a warm place. Add a little water to the pan, leaving in the vegetables, and boil down on top of stove. Serving Ideas : with asparagus, roasted new potatoes and mint jelly. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" on Apr 3, 1997