Leg of Lamb  
From John Owen, Sloppy Gourmet, based on a 1985 recipe of Julia Child

Ingredients
Leg of lamb (4 to 6 pounds)
1 clove garlic, peeled and sliced
4 fresh mint leaves (or dried rosemary)
3 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon salt
Pepper
2 tablespoons sugar
Flour

Directions:
With a Julia Child-autographed stabbing knife, pierce the lamb in several places and insert garlic slices and mint (or rosemary).

Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper, and sugar. Add enough flour to thicken this muck into a paste. Rub it all over the meat to coat. Then roll the lamb in flour and plunk it in a pan.

Shove the pan into a 500° oven until the crust has hardened and browned lightly. Reduce the oven temperature to 325° and bake the lamb until done to your liking (somewhere around 30 minutes a pound).

Boy, that's going to be good. But if anybody reaches for seconds, hit them on the fist with the spatula. You want to save some leftovers to serve with this:

Supersauce for Leftovers

Ingredients
3 tablespoons butter
3½ tablespoons flour
½ tablespoon dry mustard
½ teaspoon curry powder
¼ teaspoon paprika
1½ cups beef stock
3 tablespoons sherry

Directions:
Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes.

Add the broth and heat, stirring, until it is smooth and has thickened. Gloop in the sherry. Serve over
re-warmed slices of lamb