Ingredients:
- 1 leg of lamb, about 6 pounds
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons cinnamon
- 2 tablespoons all-purpose flour
- 1 small bay leaf
- 1 tablespoon dried minced onion
Preparation:
Wipe lamb with a damp cloth. Do not remove fell. Combine salt, pepper, and cinnamon; rub all over leg of lamb. Insert a meat thermometer into fleshy part of the leg of lamb, avoiding bone.Place lamb on a rack in a shallow roasting pan and roast for about 3 to 3 1/2 hours, or until thermometer reads 160° to 165° for medium, 175° for well done. Remove lamb to a heated platter and keep warm while making sauce.
Pour off cooking juices, reserving 2 tablespoons in the roasting pan. Stir flour into roasting pan juices. Gradually stir in 2 cups cold water; add bay leaf and minced onion. Reduce heat; simmer for 5 minutes.
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