Courtesy of Meat and Livestock Australia

Servings: 5
Prep Time: 40 Min.
Cook Time: 120 Min.

* 1 leg of lamb, bone in
* 1 Tbsp. olive oil
* 1 Tbsp. dried rosemary, crushed
* 1 Tbsp. dried ginger mixed with 1 Tbsp. ground coriander
* 1 Tbsp. roughly diced onion
* 5 cloves garlic, roughly chopped
* 1 small tomato, finely diced
* 1 c. red wine
* 1 Tbsp. cornstarch
* 1 c. room temperature beef or lamb broth
* salt
* 1 Tbsp. fresh rosemary, chopped

1. With a sharp knife, cut diagonal slits into the top of the leg of lamb - these slits should not be any deeper than 1/4". Leave about a half an inch between each slit. Combine the oil and crushed dried rosemary and brush it over the lamb. Let sit for 30 minutes and then dust the lamb with the mixed spices (ginger and coriander).
2. Cook on a rack in a preheated oven at 375°F, allowing 25 minutes per pound or an internal temperature of 135°F-140°F. Baste the lamb at least once during cooking.
3. When done, remove from the oven and lift lamb out to sit in a warm place for 10 minutes.
4. Spoon off any excess fat from the pan juices and put them in cooking pan over medium heat; add the onion and cook for a minute.
5. Stir in the garlic and pour in the wine; simmer for a few minutes.
6. Mix the cornstarch and stock in a separate bowl. Remove cooking pan from heat and stir in the flour mixture, then return to heat source. Stir briskly to fully incorporate the flour mixture.
7. Season to taste with salt and chopped fresh rosemary.
8. Carve leg into slices and serve with the gravy.

Merlot, Cabernet Sauvignon, Côtes du Rhône