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Continental Roast Leg of Lamb

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1 leg of lamb (5 to 6 pounds)
2 large cloves garlic (peeled)
2 teaspoons salt
1 teaspoon course ground black pepper
6 large potatoes (peeled, sliced)
1 medium onion (peeled, sliced)
2 tablespoons flour
2 cups beef broth
2 tablespoons margarine
2 tablespoons fresh parsley


Make slits in meat with tip of a sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper. Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour. Place leg of lamb on top of potatoes. Pour broth over potatoes; dot with butter. Sprinkle with parsley. Insert meat thermometer so tip is in the thickest part of the meat and does not touch bone or rest in fat. Roast, uncovered, at 325 until thermometer registers 175 degrees, 2 to 2 hours. Allow meat to stand 15 to 20 minutes before carving.

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