Rosemary Leg of Lamb Recipe

In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°;). Let stand for 10 minutes before slicing. Meanwhile, pour pan drippings into a small saucepan, scraping browned bits. Skim fat. Combine cornstarch and broth until smooth. Whisk into saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with lamb. Yield: 10-12 servings.