Vaguely Greek roast leg of lamb 2 cloves garlic 4- to 7-pound bone-in leg of lamb 1/4 cup olive oil Juice of 1 lemon 1 1/2 tablespoons dried rosemary 1 tablespoon dried basil Salt and pepper
For gravy: 1/2 cup red wine 1 cup beef or vegetable broth 1 tablespoon arrowroot, cornstarch or flour, whisked into 1/4 cup water (thickening mixture) Salt and pepper to taste Heat oven to 450 degrees. Peel garlic cloves and slice into thin slivers. Using a thin, sharp knife, poke slits in the leg of lamb all over. Poke the slivers of garlic down into the slits along the edge of the knife blade. In a small bowl, whisk together the olive oil, lemon juice, herbs and salt and pepper to taste. Brush the oil and herb mixture all over the lamb. Place lamb on a rack in a roasting pan and place in hot oven for 20 minutes. Then reduce oven to 350 degrees and continue roasting, turning lamb over once after about an hour, until temperature in thickest part is about 140 degrees for medium-rare. Remove lamb to carving board. Pour off all but 1 tablespoon or so of the fat drippings in the roasting pan. Place pan over hot stove burners. Pour in the red wine, and stir, scraping up cooked-on bits at the bottom of the roasting pan. Just as the wine starts to bubble, strain into a saucepan, discarding solids. Add the broth and bring to a boil. Whisk in the thickening mixture 1 tablespoon at a time until you get the consistency you want in the gravy. Taste and adjust seasoning with salt and pepper. Makes about 1 cup. Lamb serves 6-8 plus leftovers. http://groups.yahoo.com/group/Holiday_Express/ Need some new holiday recipes? Crafts? ____________________________________________________________________________________ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
