Roast Lamb with Rosemary Sauce

Spiced Roast Lamb With Rosemary Sauce
	6 lbs    leg of lamb     salt and pepper to taste   3   garlic cloves   1 tsp    ground cloves   2 tsp    rosemary   1 cup    vegetable broth   1 Tbs    cornstarch     1 Preheat the oven to 325* 2 Scrape lamb well, and cut off thin layer of top fat. Rub with the salt and pepper. 3 Peel and thinly slice the garlic. 4 Cut slits in the fat with the point of a knife and slip in thin slices of garlic cloves. 5 Place the lamb on a roasting pan. Sprinkle the cloves over the top surface, and top with 1/2 of the rosemary. 6 Roast the lamb for 2-3 hours, checking for desired doneness. (If you have the roast boned and rolled, cut down the cooking time by 15 minutes). 7 Remove the roast when done, and set on a serving platter to cool. Pour drippings into a skillet and heat over medium heat. Add the remaining rosemary and the broth. Cook over medium-high heat until reduced by 1/4, about 10 minutes. 8 Mix the cornstarch with a little of the liquid until it is a smooth paste. Slowly add this paste to the cooking liquid, stirring constantly until smooth and thickened. 9 Slice the roast, and pour half of the gravy over the meat. Pass the remaining sauce at the table, along with the Roast Lamb.   Servings: 12    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: salt and pepper to taste           Amount Per Serving       Calories   322.33   Calories From Fat (35%)   111.95       % Daily Value Total Fat 11.91g   18%   Saturated Fat 4.23g   21%   Cholesterol 149.89mg   50%   Sodium 281.37mg   12%   Potassium 683.16mg   20%   Carbohydrates 3.28g   1%   Dietary Fiber 0.43g   2%   Sugar 0.01g       Sugar Alcohols 0.00g       Net Carbohydrates 2.85g       Protein 47.17g   94%      Cooking Tips You can elect to use whole leg of lamb, or have the butcher bone and roll this roast for you. Either way, this is a special meal.   Recipe formatted and exported by Living Cookbook

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