Roast Lamb with Oranges

2 lb leg of lamb
1 clove garlic, cut in slivers
1/4 C flour
1/2 C unsweetened orange juice
1 tsp grated orange rind
1/4 tsp rosemary
2 T brown sugar
2 oranges, quartered
Fresh rosemary sprigs

Cut small slits in the lamb and insert slivers of garlic inside the meat. Coat the lamb with flour, brushing off excess. Roast at 350° for 25 to 30 minutes per pound. Mix the orange juice with the grated rind and rosemary. Halfway through cooking, pour 1/4 C orange juice over the lamb. Ten minutes later, pour on the remaining juice and lightly sprinkle the brown sugar over the roast. Serve garnished with oranges and fresh rosemary.