|1||Ontario leg of lamb|
|2 tbsp||Pusateri’s Deluxe Herb Marinade|
|2 oz||Olive oil|
|2 cloves||Garlic, puréed|
|2 oz||Lea & Perrins Worcestershire|
|1 L||Lamb stock or beef stock|
|500 mL||Red wine|
|2 lbs||Mirepoix (rough cut onion, carrots, celery)|
|Salt and pepper to taste|
Combine all wet and dry ingredients and rub over entire lamb leg. Let marinate for 24 hours in fridge.
Add mirepoix, red wine and stock in the bottom of a roasting pan with wire rack.
Place lamb leg over top rack and roast without a lid for 2½ to 3½ hours at 300F until desired doneness. Ideal internal temperature would be 150F. Once lamb hits this temperature, transfer out of roasting pan to the cutting board or serving dish and allow to rest for 15 minutes.
Strain liquids into a pot and bring to boil. Whisk in the cornstarch and water slurry.
Once thickened, set aside and serve with the lamb as gravy.