Lamb Roast Middle East Serves 6

Trim all but a thin layer of fat from lamb. Place, trimmed side up, on rack in shallow roasting pan. Chop onions, whole lemon and mint leaves until very fine; blend w 1 tsp of the salt and pepper. Press all but 1/4 c of mix onto surface ofmeat. Place pan on rack in oven; pour 3 c boiling water into pan. Roast at 425 for 15 min; reduce heat to 325 and roast1 hour 45 min, basting several time w water in pan (for rare lamb–30 min longer for medium). Remove roast from panto heated serving platter and sprinkle w reserved green onion mix. Keep in warm place while making gravy. Strain liquid in pan into 4-cup measure; allow to stand 5 min. Skim off all fat. Return liquid to pan; heat to boiling. Combine flour w.5 c cold water to make a smooth paste. Stir into bubbling liquid. Cook, stirring constantly, until mixture thickens andbubbles 3 minutes. Season w remaining .5 tsp salt and serve in heated gravy boat. Garnish platter w lemon wedges

Lamb 5 lb leg
Onions, Green 1 bunch
Mint 1 small bunch, fresh
Salt 1.5tsp
Pepper 0.25tsp
Water 3c boiling
Flour 4T