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Ingredients:
- 1 leg of lamb, about 5 - 7 lbs
- chopped garlic
- salt and paprika, to taste
- 3 tablespoon vegetable oil
- flour, for dredging
- 3/4 cup vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon paprika
- 2 tablespoons Worcestershire sauce
- 3/4 cup flour, enough to thicken
Preparation:
Pierce the meat and insert chopped garlic every
inch or so. Sprinkle with salt and paprika. In a small bowl, combine
remaining ingredients, adding enough flour to make a paste the consistency
of thin waffle batter. Spread paste over the meat; dredge with flour.
Brown in vegetable oil in an open pan in the oven at 500°. Remove
roast and reduce heat. Place in clean, covered roaster. Add 2 1/2 cups hot
water. Bake at 325°. until well done, about 20 minutes per pound.
Meat will be tender and not pink. Take roast out 15 minutes before
carving. Skim fat from drippings and thicken for gravy if
desired.
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Lamb Recipe Index
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