Roast Leg Of Lamb Continental - cooking recipe

Ingredients

1 leg of lamb (5 1/2 to 6 lb.)
2 large cloves garlic, peeled
2 tsp. salt
1 tsp. coarse ground black pepper
6 large potatoes, peeled and sliced
2 Tbsp. all-purpose flour
1 1/2 to 2 c. beef broth
2 Tbsp. butter or margarine
2 Tbsp. fresh parsley

Preparation

Make slits in meat with tip of 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.