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1
Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
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2
Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
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3
Combine the oil, lemon juice and rosemary; brush over the lamb.
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4
Let stand at room temperature for 30 minutes.
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5
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.
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6
Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
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7
To make the gravy, skim the fat from the pan.
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8
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
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9
Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
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10
Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
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11
Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
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12
Blend in the tomato paste.
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13
Taste and adjust the seasoning with salt and pepper.
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14
Strain if desired.
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15
Slice the lamb and serve with the gravy.
