-
1
Preheat oven to 400u00b0F.
-
2
Unroll roast; trim fat.
-
3
Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
-
4
Reroll roast; secure at 3-inch intervals with heavy string.
-
5
Sprinkle with 1/4 teaspoon salt and pepper.
-
6
Drizzle with oil.
-
7
Secure rosemary sprigs under strings on roast.
-
8
Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
-
9
Bake at 400u00b0 for 1 hour.
-
10
Increase oven temperature to 425u00b0 (do not remove roast from oven).
-
11
Bake an additional 20 minutes or until thermometer registers 140u00b0 (medium-rare) to 155u00b0 (medium).
-
12
Place roast on a platter; cover with foil.
-
13
Let stand 10 minutes for roast to reabsorb juices.
-
14
(Temperature of roast will increase 5u00b0 upon standing.)
-
15
Remove string and rosemary sprigs before slicing.
-
16
Remove rack from pan.
-
17
Combine 1/2 cup wine and cornstarch; set aside.
-
18
Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
-
19
Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
-
20
Cook 5 minutes.
-
21
Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
-
22
Cook 1 minute or until thick, stirring constantly.
-
23
Serve with lamb.
