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Ingredients
- Paste:
- 4-1/2 lb. leg of lamb
- 2 cloves garlic, slivered
- 4 cloves garlic, crushed
- 4 sprigs rosemary, stems removed, chopped
- 2 T. olive oil
- 1 tsp potato starch
- 1/2 tsp fresh cracked pepper
- 1 tsp salt
- 1 T. brown sugar (optional)
- 2 T. dry red wine or lemon juice
- Fresh rosemary for garnish
- For basting:
- 1 to 1 -1/2 C. red wine or chicken soup
Preparation
Step 1
Place meat in roasting pan. Make several slits through the top fat layer, careful not to pierce the meat, and insert the slivers of garlic.
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.
Preheat the oven to 400°F. Roast the lamb for 30 minutes.
Pour wine or soup over meat. Baste; reduce the temperature to 350°F and continue to roast about 1 to 1-1/2 hours longer, until done, basting every half-hour or so. The wine or soup and the drippings will form a delicious gravy.
For a tender roast, the center should remain pink.
After removing from the oven, allow to sit for 10 minutes before carving.