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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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