Roast Leg Of Lamb

• 7 lb. boneless leg of lamb
• 2 tsp. garlic, minced
• 4 chicken or beef bouillon cubes
• 4 c. hot water
• salt and pepper
• garlic powder
• onion powder
• cornstarch

1. Place lamb in large roaster.
2. Rub lamb with minced garlic. Generously season entire roast with salt, pepper, garlic powder and onion powder.
3. Place bouillon cubes in hot water, stir to dissolve.
4. Pour into bottom of roaster.
5. Cover and place in preheated 325u0b0 oven for 6 to 6 1/2 hours, until outside is nicely browned.
6. Can make a gravy by removing roast from pan, setting aside. Bring drippings to a boil on top of stove.
7. Mix about 2 tablespoons cornstarch with enough water to make a thin mixture. Stir into boiling drippings, turn to medium-low heat, mixing until thickened slightly.

lamb, garlic, chicken, hot water, salt, garlic, onion, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789888 (may not work)