Roast Leg Of Lamb With Red Wine Gravy - cooking recipe

Ingredients

Roast
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
Red Wine Gravy
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tablespoon cornstarch
1 teaspoon tomato paste
salt and pepper

Preparation

Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
Combine the oil, lemon juice and rosemary; brush over the lamb.
Let stand at room temperature for 30 minutes.
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.
Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
To make the gravy, skim the fat from the pan.
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
Blend in the tomato paste.
Taste and adjust the seasoning with salt and pepper.
Strain if desired.
Slice the lamb and serve with the gravy.