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Leg of Lamb

1/2 leg of lamb (3 to 4 pounds)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme
and garlic powder; rub over meat. Place on a rack in a roasting pan.
Broil 5-6 in. from the heat until browned; turn and brown the other
side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake
for 25 minutes per pound or until internal temperature reaches

Printed from tasteofhome.com Nov 19, 2008

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Leg of Lamb cont.

160° for medium or 170° for well-done. Remove to carving
board and keep warm. Pour pan drippings into a large measuring cup,
scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add
flour. Add water to drippings to equals 2 cups; add all at once to
flour mixture. Bring to a boil; cook and stir until thickened and
bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with
gravy.

Yield: 6-8 servings.