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Italian Leg Of Lamb

lamb, italian

1 leg of lamb (3 1/2 pounds); trimmed
1 onion; chopped
1 1/2 cups chicken stock
2 tablespoons cornstarch
1/4 teaspoon (each) salt and pepper
10 cloves garlic
2 tablespoons olive oil
1/2 teaspoon (each) salt and pepper
1/2 cup grated Romano cheese

Make 10 tiny slits all over lamb; insert garlic clove completely into each slit. Brush lamb with oil; sprinkle with salt and pepper. Press cheese all over lamb to adhere. Place lamb on greased rack in roasting pan; insert meat thermometer in thickest part. Roast in 350°F oven for about 1 hour and 45 minutes or until 160°F for medium-rare. Transfer to platter; tent with foil and let stand for 15 minutes while making gravy. Skim fat from pan. Add onion to pan; cook for 5 minutes. (For Mediterranean, add enough stock to boiled marinade to make 1 1/2 cups.) Pour in stock; bring to boil, scraping up brown bits. Mix cornstarch with 2 tablespoon water; stir into pan. Add salt and pepper. Cook, stirring, until thickened. Strain if desired. Place lamb on carving board with meatier portion facing up. Grip shank end firmly with towel. Cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut slices off along bone. Turn lamb so remaining meaty portion faces up. Carve as first side.

Contributor: Canadian Living - April, 1999

Yield: 6 servings

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