Ingredients

• 5 lb. lamb leg
• 1 tbsp. olive oil
• 1 y ½ cups beef broth
• 1 cup red wine (pinot noir or cabernet sauvignon)
• 2 or 3 garlic bulbs, halved
• 1 bunch of rosemary
• 2 lemons cut in half
• 1 tbsp. sea salt
• ½ tbsp. black pepper
• 1 tbsp. cornstarch
• 2 tbsp. of water
• 3 tbsp. honey

Directions

1. Turn oven to broil.
2. Remove visible fat from the leg, using your sharpest knife.
3. Rub with with sea salt, pepper, and half of a garlic bulb.
4. Place the leg in a roasting pan, drizzle with oil and let it broil for 10 minutes, turning over after 5 minutes.
5. Lower oven to 325 F.
6. Remove the roasting pan from the oven and add the wine, garlic, lemons, beef broth, and half of the rosemary, then cook for about 1 hour, basting it with the juices and turning it over once or twice.
7. Test the temperature (using a meat thermometer) after one hour. The internal temperature should be 125° to 130°F for medium-rare, or 130° to 135°F for medium.
8. When the leg of lamb is done, set in a platter covered in tin foil and let rest for about 20 minutes.
9. Pour all the stock from the pan into a saucepan and cook over high heat for about 3 minutes. Mix cornstarch with water, add to the saucepan, mix well, cooking for another minute until thickened, add honey.
10. To serve, garnish with lemon slices, garlic and extra rosemary. Serve the gravy in a gravy boat