Herbed Roast Leg of Lamb

A 6 lb lamb leg
1 garlic clove
1 tsp salt
Freshly ground black pepper to taste
2 tbsp olive oil
1 tsp minced marjoram
1 tsp minced thyme
1 tsp minced rosemary
2 tbsp flour
1 cup dry white wine
1 cup water (optional)

Crush the garlic with the salt and pepper, then mix in the olive oil. Spread this on the fat side of the lamb leg. Sprinkle with the herbs and flour. Place the lamb (fat side up) in a roasting pan. Pour the wine and water into the pan. Roast in a 400F oven for 1 hour, then reduce the heat to 375 for about 1-1/2 hours. For well done, the internal temperature should be 180F. Baste frequently.

Bommy