Roast Leg Of Lamb With Red Wine Gravy

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (4 lb) short-cut leg of lamb
• 3 cloves garlic, slivered
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried rosemary
• 1 small onion, minced
• 1/2 cup red wine
• 1 cup beef stock
• 1 tablespoon cornstarch
• 1 teaspoon tomato paste
• salt and pepper

Recipe

• 1 using a sharp knife, remove the thin membrane and most of the fat from the lamb.
• 2 cut about 25 tiny slits all over the lamb; insert the garlic slivers.
• 3 combine the oil, lemon juice and rosemary; brush over the lamb.
• 4 let stand at room temperature for 30 minutes.
• 5 on a greased rack in a roasting pan, roast the lamb in a 325 degree f oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees f for rare or 160 degrees f for medium.
• 6 remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
• 7 to make the gravy, skim the fat from the pan.
• 8 add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
• 9 pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
• 10 add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
• 11 mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
• 12 blend in the tomato paste.
• 13 taste and adjust the seasoning with salt and pepper.
• 14 strain if desired.
• 15 slice the lamb and serve with the gravy.