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Easter Lamb Leg Roast

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Leg of lamb (New Zealand), 4 to 6 pounds
1 clove garlic, peeled and sliced
4 fresh mint leaves (or dried rosemary)
3 tbsp olive oil
2 tbsp vinegar
1 tsp Worcestershire sauce
1 tsp paprika
1/2 tsp salt
2 tbsp sugar
Pepper
Flour

For the sauce:

3 tbsp butter
3 1/2 tbsp flour
1/2 tsp dry mustard
1/2 tsp curry powder
1/2 tsp paprika
1 1/2 cups beef stock
3 tbsp sherry

N.B. Items in bold are available from all MF outlets.

With a sharp knife, pierce the lamb in
several places and insert garlic slices and mint (or rosemary).

Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper
and sugar.  Add enough flour to thicken this mixture into a paste.  Rub it
all over the meat to coat.  Then roll the lamb in flour and place it in
a pan.

Put the pan into a very hot oven until the crust has hardened and
browned lightly.  Reduce the oven temperature to 325 degrees and bake
the lamb until done to your liking (somewhere around 30 minutes a
pound).

Sauce:

Melt the butter in a saucepan, add the flour, mustard, curry and paprika
and stir-cook a few minutes.

Add the stock and heat, stirring until it is smooth and has thickened.
Pour in the sherry.  Serve over warm slices of lamb.

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