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1 whole leg of lamb, trimmed

2-3 cloves of garlic, in slivers

1 sprig fresh rosemary

1 cup dry red wine

3 Tbs flour

2 Tbs fresh parsley, chopped


Preheat the oven to 350 degrees.

Once most of the fat has been trimmed from the lamb, take a small paring knife and make incisions into the meat, putting a sliver of garlic and a leaf of rosemary into each. Season the meat well with salt and freshly ground black pepper.

Put the leg of lamb in a roasting pan, pour on some water and red wine, and place in the oven. Roast, basting occasionally and adding water or wine as needed, till done to your liking, about 20 minutes per pound for medium or 25 minutes for medium-well.

When the roast is done, remove from the roasting pan to a serving platter. Skim off any excess fat from the sauce and pour it into a small pan on the stove. Add some more water or wine if needed. Bring to a low boil. Mix the flour well with some water, then whisk into the sauce. Cook for a couple of minutes. Season with salt and pepper and add the fresh parsley.

Serve carved slices of the roast with gravy.



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