Lamb in Red Wine Sauce

Even if you think you don't like lamb, you'll love this!
Got this recipe from my friend many years ago and it's been my go-to lamb recipe ever since.

Ingredients:

5 1/2 lb leg of lamb, preferably boneless
3-4 garlic cloves, slivered
2 tbsps olive oil
1 tsp lemon juice
1 tsp dry rosemary
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tbsp cornstarch
1 tsp tomato paste
salt and pepper to taste

First, pat the lamb dry with a paper towel. If it's a bone-in, remove alot of the fat and cut 25 slits in the meat. If it's boneless, keep the net or string on and carefully cut slits in meat without cutting net. Insert the garlic slivers.

Combine olive oil, lemon juice and dry rosemary, then brush or rub all over the leg. 

Let stand 30-60 minutes at room temperature.

Roast at 450F for the first 15 minutes.

Then reduce oven temperature to 325F and roast 1 hour and 30-40 minutes or until meat thermometer reads 125. Check internal temperature about 30 minutes before the expected end time.

Remove to a platter, cover with foil and let stand 15 minutes before cutting. It will continue to cook a bit while standing.  Then snip off the netting and slice. But while it's standing prepare the sauce.

Red Wine Sauce:
Skim fat from the roasting pan. Add onion and cook over medium heat for 4 minutes.

Pour wine over and bring to a boil, scraping the brown bits from the pan. Add beef stock and return to a boil.

Stir cornstarch and 1 tbsp water together and whisk into the stock.

Blend in the tomato paste and add salt and pepper to taste.

 Serves 10-12

Original recipe was possibly from Canadian Living magazine.