- 1 leg of lamb, about 5 pounds
- 4 cloves garlic, crushed
- 2 teaspoons salt
- 2 teaspoons dried leaf oregano, crushed
- 1/2 teaspoon pepper
- 1 cup dry red wine
- 1/4 cup sliced green onions
- 2 tablespoons lemon juice
- 2 tablespoons flour
- salt and pepper to taste
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan.
Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy.
Brush lamb with a little of the remaining wine mixture.
Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim fat off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add the meat juices and reserved red wine mixture to the pan. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with the roast. Serves 8.
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