Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
Combine the oil, lemon juice and rosemary; brush over the lamb.
Let stand at room temperature for 30 minutes.
On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
To make the gravy, skim the fat from the pan.
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
Blend in the tomato paste.
Taste and adjust the seasoning with salt and pepper.
Strain if desired.
Slice the lamb and serve with the gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	240 Kcal (1005 kJ)
Calories from fat	144.33 Kcal
		% Daily Value*
Total Fat	16.04g	25%
Cholesterol	57.46mg	19%
Sodium	111.66mg	5%
Potassium	252.48mg	5%
Total Carbs	4.16g	1%
Sugars	1.26g	5%
Dietary Fiber	0.36g	1%
Protein	14.66g	29%
Vitamin C	2.5mg	4%
Iron	1.6mg	9%
Calcium	18mg	2%

Amount Per 100 g
Calories	152.01 Kcal (636 kJ)
Calories from fat	91.42 Kcal
		% Daily Value*
Total Fat	10.16g	25%
Cholesterol	36.39mg	19%
Sodium	70.73mg	5%
Potassium	159.91mg	5%
Total Carbs	2.63g	1%
Sugars	0.8g	5%
Dietary Fiber	0.22g	1%
Protein	9.28g	29%
Vitamin C	1.6mg	4%
Iron	1mg	9%
Calcium	11.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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