Rosemary Roasted Leg of Lamb with New Potatoes

Preheat oven to 350 degrees F. In a small bowl, combine garlic, lemon juice, olive oil, rosemary leaves, lemon zest, 3/4 teaspoon salt and the pepper. Place the leg of lamb on a rack in a shallow roasting pan. With the tip of a knife, cut small slits in the surface of the lamb. Reserve 1 tablespoon of the garlic mixture, and spread the rest over the lamb, pressing it well into the slits. Roast the lamb in the middle of the oven for 45 minutes.

While the lamb is roasting, toss potatoes with the reserved garlic mixture. Arrange around lamb and continue to roast, turning the potatoes occasionally, for 55 minutes, or until a meat thermometer inserted into the lamb registers 140?F. for medium-rare.

Transfer lamb to a cutting board and let stand 15 minutes before carving. Meanwhile, transfer potatoes to a serving bowl and keep warm. Skim off any fat from drippings in roasting pan, add water and bring to a boil over medium heat, stirring to loosen the browned bits. Stir wine into flour and whisk into boiling drippings. Simmer, stirring constantly, until thickened; taste and add remaining 1/4 teaspoon salt, if necessary. Strain gravy into a pitcher.

Carve lamb and arrange the slices on a serving platter. Garnish platter with rosemary sprigs and lemon wedges, if desired, and serve with potatoes and gravy.