Lamb With Caper Sauce
|Whole lamb leg||5 Pound|
|Garlic||1 Clove (5 gm), sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||3 Tablespoon|
|Water||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Capers||3 Tablespoon (drained)|
Trim fat from lamb.
Cut slits in side of leg; insert garlic slices.
Place meat, fat side up, on rack in shallow roasting pan.
Top with onion.
Season with salt and pepper.
Roast at 325° till meat thermometer registers 170° to 180°, about 3 1/2 hours.
Remove to platter.
Pour 1/2 cup pan juices into saucepan; stir in flour and salt.
Add water and cream; cook and stir till thick and bubbly.
Stir in capers.