4 garlic cloves, minced
1 to 2 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 tsp. salt
1/2 tsp. pepper
1 bone-in leg of lamb (7 to 9 lb.), trimmed
1 tsp. cornstarch
1/4 c. beef broth

In a bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan.

Bake, uncovered, at 350°F for 1 1/2 to 2 1/2 hours or until the meat reaches desired doneness (for rare, a meat thermometer should read 140°F, medium 160°F and well-done 170°F). Let stand for 10 minutes before slicing.

Meanwhile, pour pan drippings into a small saucepan, scraping browned bits. Skim fat. Combine cornstarch and broth until smooth. Whisk into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with lamb.

Yield: 10 to 12 servings.