Nutritional Information Calories: 175 Fat: 7.4g Protein: 24.4g Carbohydrates: 1.1g Fiber: 0.0g Cholesterol: 76mg. Sodium: 153mg. Calcium: 10mg. Servings: Serves 8 to 10, serving size about 6 ounces lamb and about 1 1/2 tablespoons sauce Time To Cook: 2.5 hours complete Mediterranean Roasted Leg Of Lamb With Red Wine Sauce Ingredients 1 5 to 6-pound boneless leg of lamb 1 teaspoon minced fresh rosemary 3/4 teaspoon kosher salt, divided 2 garlic cloves, minced 1/8 teaspoon black pepper 1 tablespoon olive oil 6 rosemary sprigs 2 cups dry red wine, divided 1 1/2 tablespoons cornstarch Directions   Preheat oven to 400 degrees. Unroll roast; trim any excess fat. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast. Reroll roast; secure at 3-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bake at 400 for 1 hour. Increase oven temperature to 425 degrees(do not remove roast from oven). Bake an additional 20 minutes or until thermometer registers 125 (medium-rare) to 150 (medium). Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5 upon standing.) Remove string and rosemary sprigs before slicing. Remove rack from pan. Combine 1/2 cup wine and cornstarch; set aside. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.