Roasted Leg of Lamb and Lamb Gravy

NEED:

6 to 7 lbs. of lamb
1/3 cup peanut oil**if allergic to peanuts.use olive or canola oil
4 cloves garlic, slice
4 tbsp. chopped fresh rosemary (or 2 tsp. dried rosemary leaves)
Salt and freshly ground black pepper to taste


Lamb Gravy
2 cups beef stock
1/3 cup Madeira wine
1 tsp. cornstarch
1 tbsp. cold water
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Have the meat at room temperature. In a small bowl, whisk the peanut oil, garlic, rosemary, salt and pepper. On a rack in a shallow pan, place the lamb fat side up. Rub the lamb with the oil mixture. Roast, basting frequently, until the meat reaches medium doneness (a meat thermometer inserted in the thickest part of the meat will register 140 to 150 degrees), approximately 2 hours. Or roast the lamb to your desired degree of doneness. Slice and serve with Lamb Gravy. Serves 8.

To make the gravy, remove the lamb from the roasting pan and drain the excess fat. Add the beef stock and Madeira to the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Cook down until reduced by half. Meanwhile, in a small cup, mix the cornstarch and water until smooth. Whisk this into the beef stock mixture. Bring to a boil. Season with salt and pepper. Keep hot until ready to serve. Makes 2 cups.

ENJOY!