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1 short-cut leg of lamb (4 lbs/2kg)
3 cloves garlic, slivered
2 Tb olive oil
1 Tb lemon juice
1/2 tsp dried rosemary

1 sm onion, minced
1/2 c red wine
1 c beef stock,
1 Tb cornstarch
1tsp tomato paste
salt & pepper

Using sharp knife, remove fell (thin membrane)and most of the fat
from lamb. Cut abt 25 tiny slits all over, insert garlic slivers.
Combine oil, lemon juice and rosemary, brush all over lamb. Let
stand at room temp. for 30 mins.

On greased rack in roasting pan, roast lamb in 325F overn for 25-30
mins per pound (500gm) or till meat thermometer registers 140F for
rare, or 160F for medium. Remove lamb to plater, cover loosely with
foil and let stand for 15 mins.

Red wine gravy - Meanwhile, skim off fat from pan. Add onion and
cook over med. heat , stirring often, for 4 mins or til softened.
Pour in wine and bring to boil over med-high heat, boil for 1 min,
stirring to scrape up brown bits. Add stock and return to boil,
cook for 2-3 mins or till reduced to about 1 cup.

Stir cornstarch with 1 Tb water, stir into stock mixture and cook,
stirring, for 1 min. or til thickened. Blend in tomato paste. Taste
and adjust seasoning with salt&pepper. Strain if desired.

Place lamb on carving board with narrow shank end away from you.
Insert fork in thick meaty end to hold roast securely. With knife
at slight angle, carve thin slices toward shank end, carving to
bone in centre.

Carve thin slices lengthwise from each side.Turn leg over and carve
remaining meat in same way as top of roast. Pour gravy into sauceboat
and pass separately along with meat.


Mustard-Peppercorn Lamb: Do not cut slits in lamb. Brush lamb with
mixture with 2 Tb Dijon mustard, 1Tb each red wine and olive oil,
1 1/2tsp crushed peppercorns, let stand for 30 mins before roasting.

Mint Glazed Lamb : Do not cut slits in lamb. Brush lamb with mixture
of 2 Tb chopped fresh mint or (2tsp of dried mint), 1 Tb melted
apple or red currant jelly, 1 Tb veg. oil, 2 tsp ketchup and 2 tsp
cider vinegar. Let stand for 30 mins b4 roasting.


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