Roasted Leg of Lamb

1 leg of lamb (about 6 lbs.) not sirloin half
5 cloves of garlic
1 tsp. rosemary leaves, crushed
1 tsp. salt
1 tsp. fresh ground black pepper
2 tbsp. flour
1/4 c. tarragon vinegar
1/4 tsp. oregano
1/4 c. water
1 lg. onion, quartered
2 carrots, sliced
2 celery stalks, sliced
1 c. your favorite red wine

Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.

Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.


2 tbsp. butter
1 1/2 tsp. flour
1/2 to 1 c. reserved liquids from roasting pan
1 can beef stock
Dash of freshly ground pepper

On board, mix flour and butter into paste.

In saucepan, heat reserved liquids and stock. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.

Stir in pepper; return just to boiling. Serve with roast lamb.

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