Rosemary Lamb

Ingredients :

· 4-1/2 lb. leg of lamb
· 2 cloves garlic, slivered

Paste
· 4 cloves garlic, crushed
· 4 sprigs rosemary, stems removed, chopped
· 2 tbsp. olive oil
· 1 tsp. potato starch
· 1/2 tsp. fresh cracked black pepper
· 1 tsp. salt
· 1 tbsp. brown sugar (optional)
· 2 tbsp. dry red wine (or lemon juice)

· fresh rosemary, for garnish

Basting
· 1 to 1-1/2 cups red wine (or chicken soup)

(Cooking Conversion Chart)

Cooking Procedures :

1. Preheat oven to 400°F (200°C). Prepare a roasting pan.

2. Place meat in roasting pan. Make several slits through the top fat layer, carefully not to pierce the meat, and insert the slivers of garlic. Set aside.

3. In a food processor (or with a whisk), mix all the paste ingredients together and rub all over the meat. Allow to sit at room temperature for about 1 hour.

4. Roast the lamb in the center of the oven for about 30 minutes. Pour wine (or soup) over meat. Baste and reduce the temperature to 350°F (180°C) and continue to roast for about 1 to 1-1/2 hours longer or until done. Basting every half-hour or so. The wine (or soup) and the drippings will form a delicious gravy.

5. For a tender roast, the centre should remain pink. After removing the lamb from the oven, allow the roast to sit for 10 minutes before carving. Serves 8 to 10 diners.