Oven-Roasted Leg of Lamb
| Yield: | 1 Servings |
| Categories: |
| 1 | Leg of lamb, (6 to 9-pound) | |
| 4 | lg | Garlic cloves, cut into slivers |
| 1/2 | c | Olive oil |
| 1/2 | c | Lemon juice |
| 1 | tb | Fresh oregano leaves -or- |
| 2 | ts | Dried oregano leaves, crumbled |
| 1 | ts | Salt |
| 2 | ts | Fresh rosemary, chopped |
| Freshly ground black pepper | ||
| 1/2 | c | Hot water |
| 2 | tb | Olive oil |
| 3 | Shallots, finely chopped | |
| 1 | c | Red wine |
| 1/2 | c | Rich chicken stock |
| Flour mixed with: | ||
| 2 | tb | Unsalted butter |
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