1 large clove garlic, minced
1 tablespoon all-purpose flour
2 teaspoons salt
dash pepper
1 tablespoon lemon juice
1 lamb shoulder roast, boneless, about 3 to 4 pounds
.
Gravy:
reserved meat juices
water
3 tablespoons flour
1/2 cup cold water

Combine minced garlic, flour, salt, pepper, and lemon juice, rub all over roast. Place lamb on a large sheet of heavy duty foil; wrap and secure edges of foil. Place wrapped roast in a shallow roasting pan. Roast at 425 degrees for 3 hours, or until a meat thermometer registers about 170 degrees . Open foil the last 30 minutes or roasting. Remove meat to a platter. Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 cups. Transfer meat juices to a saucepan and place over medium heat. Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold water. Pour into the meat juice mixture; cook, stirring constantly, until thickened.
Roast lamb shoulder serves 6 to 8.