Roast Leg of Lamb

•  1 leg of lamb (about 5 lbs)
• 1 clove garlic
• 1 tsp ginger (whole ginger, not powdered)

1. Wipe the meat with a damp cloth
2. Do not remove the felt (the thin, paper-like covering over the meat)
3. With a sharp knife, make 4 gashes in the roast
4. Cut garlic into 4 slivers and insert each piece into each gash
5. Rub the meat with the ginger
6. Season with salt and pepper and dredge with flour
7. Place in roaster, fat side up, and roast, uncovered, in a slow oven (300 degrees) until tender
8. Allow 30-35 minutes per pound for roasting
9. When the thermometer reads 180, the lamb will be done
10. Remove garlic before serving

allow 1/2 to 3/4 lb per person