1 leg of lamb (about 6 lbs.) not sirloin half
Several lg. cloves of garlic
1/2 tsp. thyme leaves, crushed
1 tsp. rosemary leaves, crushed
1/2 tsp. salt
1 tsp. fresh ground black pepper
2 tbsp. flour
1/4 c. tarragon vinegar
1/4 tsp. oregano
1/4 c. water
1 lg. onion, quartered
1 carrot, sliced
1 stalk celery, sliced
1 c. dry red wine

Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Mix together thyme, oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb. Pour over lamb leg mixture of tarragon vinegar and water. Roast lamb in preheated 350 degree oven for 1 hour.

Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Insert meat thermometer into fleshy part of lamb without touching bone. Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.

Remove lamb leg and cover loosely with foil to keep warm. Pour off fat from pan. Add 1/2 cup boiling water to pan; allow to boil up, scraping pan well. Pour liquids and vegetables into blender and blend until smooth.

GRAVY FOR ROAST LAMB WITH HERBS:

2 tbsp. butter
1 1/2 tsp. flour
1/2 to 1 c. reserved liquids from roasting pan
1 can beef consomme, undiluted
Dash of freshly ground pepper
2-4 tbsp. dry red wine

On board, mix flour and butter into paste.

In saucepan, heat reserved liquids and consomme. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.

Stir in pepper and wine; return just to boiling. Serve with roast lamb.