1 clove garlic, minced
1 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
1 tbsp. lemon juice
3 to 4 lb. boned & rolled lamb shoulder

Combine all ingredients and spread over roast. Place roast on large sheet of heavy foil, wrap securely. Place in shallow baking pan. Roast at 425 degrees for about 2 1/2 hours. Open foil last 30 minutes of baking. Remove meat. Pour juice into 2 cup measure; add water to make 1 3/4 cups. Pour into saucepan. Stir in 3 tablespoons flour mixed with 1/2 cup cold water. Cook and stir until thick. Season to taste.