Serves: 5
Total Calories: 206

1 4-5 pound leg of lamb
1 1/2 teaspoons salt
1 teaspoon pepper
3 tablespoons flour
6 cloves minced garlic
3 tablespoons oils
1 cup water
6 potatoes, peeled and cut in half
1 bag baby carrots
6 stalks celery

Season some flour with sea salt and pepper and mix. Now, gently pat the seasoned flour over the entire leg of lamb. Next, make several slits on the top and sides of lamb, and insert chopped cloves of garlic. Place the leg of lamb in a large roasting pan, fat side up. Put about 1/2 cup to 1 cup of water on bottom of the pan, just enough to cover bottom. Next surround lamb with vegetables. Season again with salt and pepper. Sprinkle the lamb and vegetables with cooking oil to keep moist, but don't saturate. Place roasting pan in a 425 degree oven. This will brown the top fat. Turn down the oven to 350 degrees after 1/2 hour. Follow baking times according to the size of lamb you have. a 4-5 pound lamb , with roasting pan full of vegetables, takes about 2 hours, depending on the stove you use. Be sure to baste the lamb and vegetables with the pan juices a few times while roasting.

Nutritional Facts:

Serves: 5
Total Calories: 206
Calories from Fat: 81

More Recipes from the Cook'n and Roasting Cookbook:
Barbecued Beef Ribs With Choice Of Marinades
Easy Standing Rib Roast
Leg of Lamb
Mustard Prime Rib
Orange-Glazed Pork Roast
Peking Duck
Pineapple Pork Roast
Pork Chop Casserole
Pork Roast
Pot Roast Chicken
Pulled BBQ Pork
Roast Chicken with Cream Sauce
Roast Turkey
Roast and Potatoes
Roasted Chinese Chicken
Rosemary Garlic Prime Rib
Stupid Chicken Dish
Super Easy Supper
Superb Roast with Brown Gravy
Sweet and Sour Pork Roast
Sweetly Baked Ham
Thanksgiving Turkey
Turkey with Bread Stuffing and Gravy