Ukrainian Roast Leg of Lamb:
A leg of lamb is the most popular cut for roasting. For a delicate and delicious meat, Ukrainian homemakers soak the leg of lamb or mutton in sour milk or buttermilk to cover for about 24 hours or longer. The mild acid in milk tenderizes the meat and gives it a delicate flavor.

Ingredients:

4-5 pound leg of lamb
5 garlic cloves
4 tablespoons flour
salt and freshly ground black pepper
1 carrot
1 onion
1 turnip
2 tablespoons caraway seeds tied in cheesecloth
2 cups meat stock
3 tablespoons oil

Directions:

Dry meat and trim excess fat. Peel and sliver garlic and insert slivers into the meat with a point of a sharp knife. Dust meat with 2 tablespoons flour and rub with a little salt and pepper. Brown meat on all sides in 3 tablespoon oil to seal in juices. Place in a roaster, surround with diced vegetables, cover, and bake 25 to 30 minutes per pound at 325 degrees F.

Remove roast to platter. Pour a little stock in pan, then strain out vegetables. Add remaining stock and caraway seeds and simmer a few minutes. Discard seeds. Mix 2 tablespoons flour with a little cold water and add to gravy. Bring to a boil and cook until thickened. Add salt and pepper to taste.

Serve sliced on platter and cover with hot gravy.