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1
Preheat the oven to 400 degrees F. Place the lamb in a roasting pan and brush with the honey.
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2
Mince one sprig of rosemary and sprinkle it over the lamb along with the minced garlic.
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3
Season with salt and pepper.
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4
Place the last two sprigs of rosemary over the lamb.
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5
Using tinfoil, form a tent over the lamb and place it in the oven.
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6
Roast for 15 minutes and then reduce the heat to 350 degrees F.
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7
Continue roasting for 1-1/2 to 2 hours, estimating about 20 minutes per pound.
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8
When theres approximately 20 minutes of roasting time left, remove the tinfoil from the lamb, allowing the skin to brown and crisp.
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9
Depending on desired level of doneness, remove the lamb when it reaches about 10 degrees below desired readout on a meat thermometer as the cut will continue to cook as it rests.
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10
A temperature of 160 degrees F and pink juice indicates the lamb is medium rare.
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11
Remove the lamb from the oven and transfer it from the roasting pan to a plate.
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12
Cover it with foil and keep it warm while it rests.
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13
Next place the roasting pan on the range.
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14
Mix the cold white wine with the cornstarch.
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15
Add the mix to the roasting pan along with the honey.
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16
Stir together and heat over a low temperature until the liquid reduces by about two-thirds.
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17
Serve the lamb with the gravy, roast potatoes and roast pears.
