Ingredients:
- 1 large clove garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons salt
- dash pepper
- 1 tablespoon lemon juice
- 1 lamb shoulder roast, boneless, about 3 to 4 pounds
- .
- Gravy:
- reserved meat juices
- water
- 3 tablespoons flour
- 1/2 cup cold water
Preparation:
Combine minced garlic, flour, salt, pepper, and lemon juice, rub all over roast. Place lamb on a large sheet of heavy duty foil; wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan. Roast at 425° for 3 hours, or until a meat thermometer registers about 170°. Open foil the last 30 minutes or roasting. Remove meat to a platter. Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 cups. Transfer meat juices to a saucepan and place over medium heat. Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold water. Pour into the meat juice mixture; cook, stirring constantly, until thickened.Roast lamb shoulder serves 6 to 8.
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