INGREDIENTS

1. Roast

2. 1 (4 lb) short-cutleg of lamb
3. 3clovesgarlic, slivered
4. 2tablespoonsolive oil
5. 1tablespoonlemon juice
6. 1/2teaspoondried rosemary

7. Red Wine Gravy

8. 1smallonion, minced
9. 1/2cupred wine
10. 1cupbeef stock
11. 1tablespooncornstarch
12. 1teaspoontomato paste
13. salt and pepper

DIRECTIONS

1. Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
2. Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
3. Combine the oil, lemon juice and rosemary; brush over the lamb.
4. Let stand at room temperature for 30 minutes.
5. On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
6. Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
7. To make the gravy, skim the fat from the pan.
8. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
9. Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
10. Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
11. Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
12. Blend in the tomato paste.
13. Taste and adjust the seasoning with salt and pepper.
14. Strain if desired.
15. Slice the lamb and serve with the gravy.