Garlic and Rosemary Roast Lamb

Ingredients

• Leg of lamb (4-5 pounds)
• Olive oil (3 tablespoons)
• Fresh rosemary (3 tablespoons, finely chopped)
• Garlic cloves (6, minced)
• Salt (1 tablespoon)
• Black pepper (1 teaspoon)
• Red wine (1 cup (optional for sauce))
• Beef or lamb broth (1 cup (optional for sauce))
• Cornstarch (1 tablespoon (optional for sauce))
• Water (2 tablespoons (for cornstarch slurry))

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant herb paste.
3. Place the leg of lamb in a large roasting pan. Generously rub the herb mixture all over the lamb, ensuring it is evenly coated for maximum flavor.
4. Roast in the preheated oven for approximately 1.5 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 145°F for medium). Use a meat thermometer for the best results.
5. While the lamb is roasting, prepare the sauce. Once the lamb is nearly done, remove the roasting pan from the oven and place it on the stovetop over medium heat.
6. Deglaze the pan with red wine, scraping up any browned bits from the bottom with a wooden spoon. Add beef or lamb broth, and bring to a simmer.
7. For a thicker sauce, mix cornstarch with 2 tablespoons of cold water to create a slurry. Gradually stir the slurry into the simmering sauce and cook until thickened, about 2-3 minutes.
8. Once the lamb is done, remove it from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.
9. Slice the roast lamb and serve with the prepared sauce drizzled over the top. Enjoy!