This recipe works just fine with smaller lamb roasts too. Reduce
the glaze ingredients by half if you are roasting a shank half or
a sirloin half.
Set lamb on a rack in a roasting pan, fat side up. In a heavy saucepan,
heat the vinegar, brown sugar, and garlic until reduced by half.
Brush this glaze directly over the leg of lamb.
Roast at 350° for about 1-1/2 hours, until a thermometer plunged
into the center of the large end of the leg registers 140° (medium).
Let the lamb rest 15 to 20 minutes before carving. Serve with gravy
made from the delicious drippings.
Serves 6 to 8