Leg of Lamb with Caper-Wine Sauce
1 (3 to 3½ lb.) boneless leg of lamb
1 large clove garlic, thinly sliced
Coarsely ground pepper to taste
Cut several slits on top and sides of roast; insert garlic slice into each slit.
Sprinkle roast with pepper.
Place roast on trivet in a 4-quart oval (or similar) casserole.
Cook according to your Advantium model's cooking settings or until meat thermometer inserted in center registers 160.
Turn meat over after 25 minutes of cooking time.
Let stand 10 minutes.
Serve with Caper-Wine Sauce.
Caper-Wine Sauce In a 2-cup measuring cup, place 2 tablespoons flour, ½ teaspoon garlic salt, ½ teaspoon coriander and ¼ teaspoon white pepper.
Gradually add ½ cup chicken broth, ½ cup half & half and 2 tablespoons dry vermouth; stir until smooth.
Place dish on glass tray.
Microwave at high (10) for 2 to 3 minutes or until thickened and bubbly, stirring twice.
Stir in 2 tablespoons drained capers.