| 1 |
Trim excess fat from leg of lamb. Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices. Combine flour, salt, ginger, mustard, and pepper, stirring well; rub over surface of lamb. Set lamb aside. |
| 2 |
Combine chili sauce, oil, Worcestershire sauce, and vinegar, stirring until blended. Set sauce aside. |
| 3 |
Place lamb, fat side up, in a shallow roasting pan. Insert meat thermometer into lamb, making sure it does not touch bone or fat. Arrange onion slices around lamb. Baste with sauce. |
| 4 |
Bake, uncovered, at 400 F for 25 minutes. Reduce heat to 350 F, and bake an additional hour and 15 minutes or until thermometer registers 140 F (rare) or 160 F (medium). Baste lamb every 15 minutes with sauce. Add boiling water to pan during last hour of baking time. |
| 5 |
Transfer lamb and onion slices to serving platter, discarding pan drippings. Let stand 10 minutes before slicing. Serve lamb with remaining sauce. |
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