main meals

Ingredients

	3 pound(s) lean leg of lamb, without bone (weighs about 5 pounds with bone)
	7 medium garlic clove(s), minced
	2 Tbsp rosemary, fresh, minced
	1/2 tsp table salt
	1/4 tsp black pepper
	2 cup(s) fat-free beef broth
	2 Tbsp dried rosemary, use 2 whole sprigs
	1/2 cup(s) Little Boomey Cabernet sauvignon
	2 Tbsp cornstarch

Instructions

• Preheat grill to medium.
  
  
• Trim any visible fat from lamb and cut ten 3/4-inch-deep slits into it. (Note: For hassle-free grilling have your butcher debone the leg of lamb. And to ensure that the meat cooks more evenly, ask him to butterfly it.)
  
  
• Combine garlic and minced rosemary in a small bowl. Place a teaspoon of garlic mixture into each slit, then rub lamb with any remaining herb mixture; sprinkle with salt and pepper.
  
  
• Cook until the internal temperature of the lamb reaches 160°F, about 30 minutes. Slice into 16 thin pieces.
  
  
• Just before serving, add broth and rosemary sprigs to a small saucepan; bring to a boil. Reduce heat and simmer for 1 minute. Combine Cabernet and cornstarch in a small cup; add to broth. Bring to a boil again and cook for 1 minute, stirring constantly. Discard rosemary and drizzle sauce over lamb. Yields 2 slices of lamb and 3 to 4 tablespoons of sauce per serving.