Rosemary-and-Garlic-Studded Leg of Lamb

Ingredients

• 1 tablespoon cornstarch 
• 0.3 cup rosemary fresh minced
• 14 cloves garlic fresh minced
• 0.5 teaspoon coarsely ground pepper black
• 1.5 teaspoons kosher salt 
• 7 pound leg of lamb 
• 14.5 ounce low-salt beef broth canned
• 0.3 cup port sweet
• 1 sprig rosemary (4-inch)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• ziploc bags
• spatula
• broiler pan

Directions

1. Preheat oven to 40
2. To prepare roast, trim fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb.
3. Combine 1/4 cup rosemary and garlic. Spoon about 1/2 teaspoon rosemary mixture into each slit; rub lamb with any remaining rosemary mixture.
4. Sprinkle with salt and pepper.
5. Place roast on the rack of a broiler pan or roasting pan. Insert meat thermometer into the thickest part of lamb, making sure not to touch bone.
6. Bake at 400 for about 1 1/2 hours or until thermometer registers 140 (medium-rare) to 155 (medium).
7. Let stand 15 minutes before slicing. (Temperature of lamb will increase 5 upon standing.)
8. Remove lamb from pan, reserving 2 tablespoons drippings for sauce; scrape up browned bits with a rubber spatula.
9. Place roast on a platter; keep warm. To prepare sauce, pour reserved drippings into a small zip-top plastic bag. Seal bag; snip off 1 corner of bag.
10. Drain liquid into a medium saucepan, stopping before the fat layer reaches the opening; discard fat.
11. Add broth and rosemary sprig to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute.
12. Combine port and cornstarch in a small bowl; add to broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Discard rosemary sprig.
13. Serve sauce with lamb.