Westphalian Leg Of Lamb

Ingredients

4 leg of lamb
1 onion
1 t parsley
2 t butter
1 bay leaf
1 c buttermilk
1 t flour
1/2 t salt
1/8 t black pepper
1 t cornstarch
2 t water
1/2 salt and pepper
4 places
515 deg
180 deg for well done
1 cup with water

Instructions

Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.