Rub a leg of lamb with 2 teaspoons salt and dredge well with flour.
Brown quickly in a hot oven (450'F.). Make sauce with the, drippings in
the pan by pouring over the lamb 1 cup water, 1/2 cup tomato catsup,
2 tablespoons pepper sauce, 2 teaspoons Worcestershire sauce and 1/4
teaspoon cayenne, mixed together. Add 1 onion, sliced, to the sauce in
the bottom of the pan. Roast until tender, basting every 20 minutes with
the sauce. Frequent basting is necessary so that the meat may absorb the
flavor of the sauce. The time of roasting depends on the size of the
roast. (For a small roast, the amount of sauce may be reduced but be
sure that there is enough to baste often).
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