Method

Preheat oven to 350°F.  Let meat sit out to get to room temperature.

Whisk oil, garlic, rosemary, salt and pepper together to emulsify lightly. Put lamb on a rack in a roasting pan, fatty side up. Rub with emulsified oil mixture.

Roast in preheated oven, basting frequently, until meat reaches medium doneness (a meat thermometer inserted in the thickest part of the meat will register 140 to 150 degrees), approximately 2 hours.

In a small cup, mix the cornstarch and water until smooth.  Set aside

Gravy: remove lamb from roasting pan. Drain excess fat from pan. Add beef stock and Madeira to the pan. Bring to a boil on stovetop, whisking up any browned bits from the bottom of the pan. Cook down until reduced by half.

Slowly whisk cornstarch mixture into the reduced liquid. Bring to a boil, whisking, whisking to combine well until gravy reaches the thickness you prefer. Season with salt and pepper. Keep hot until ready to serve.

Makes 2 cups.

Slice lamb and pour some of the gravy over the slices, reserving the rest to put in a sauceboat on the table.

Serves: 8

Contributor:  Joanna Harson

 

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