Continental Roast Leg of Lamb

1 leg of lamb, 5-6 lbs.
2 large cloves garlic, peeled
2 tsp. Salt
1 tsp. Course ground black pepper
6 large potatoes, peeled and sliced
1 medium onion, peeled and sliced
2 tbsp. flour
1 2 -2 cups beef broth
2 tbsp. margarine
2 tbsp. fresh parsley

Make slits in meat with tip of a sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper. Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour. Place leg of lamb on top of potatoes. Pour broth over potatoes; dot with butter. Sprinkle with parsley. Insert meat thermometer so tip is in the thickest part of the meat and does not touch bone or rest in fat. Roast, uncovered, at 325 degrees until thermometer registers 175 degrees, 2 to 2 2 hours. Allow meat to stand 15-20 minutes before carving.