Royal Roast Leg Of Lamb

Total Time: 2 hrs 25 mins Preparation Time: 40 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 4 lbs leg of lamb
• 3 garlic cloves, slivered
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried rosemary
• 4 -5 slices bacon
• 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 fell (thin membrane) and most of the fat from lamb. cut about 25 slits all over lamb and insert garlic slivers. combine oil, lemon juice and rosemary; brush over lamb. place bacon slices over lamb and secure with wooden picks if necessary. let stand at room temperature for 30 minutes.
• 2 roast lamb in 325 f oven for 1 3/4 to 2 hours or until meat thermometer reaches 140 f for rare or 160 f for medium. remove lamb to platter; cover loosely with foil and let stand for 15 minutes.
• 3 red wine reduction: skim fat from pan. add onion and cook over medium heat, stirring often, for 4 minutes or until softened. pour in wine and bring to boil over medium-high heat; boil for 1 minute, stirring to scrape up brown bits. add stock and return to boil; cook for 2 to 3 minutes or until reduced to about 1 cup.
• 4 mix cornstarch with 1 tablespoon cold water; stir into stock mixture and cook, stirring, for 1 minute or until thickened. blend in tomato paste. taste and adjust seasoning with salt and pepper. strain if desired. pour gravy into sauceboat and serve with meat.