Easy and delicious, the leg of lamb is nicely roasted and served with a delicate red wine sauce. Perfect for a large table; do not hesitate to use a meat thermometer for best results.

Start the roast: Using a sharp knife, remove thin membrane and most of the fat from lamb. Make about 12 tiny slits all over lamb; insert garlic slivers. Combine oil, lemon juice and rosemary; brush over lamb. Let stand at room temperature for 5 minutes. On a greased roasting pan, roast lamb in 400°F oven for 20 minutes per pound or until meat thermometer indicates internal temperature at 145°F for medium rare or 155°F for medium. Move lamb to platter; cover loosely with foil and let stand for 15 minutes.

Red wine sauce: Meanwhile, skim fat from pan. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Pour in wine and bring to a boil over medium-high heat for 1 minute. Stir and scrape up brown bits from the bottom of the pan. Add stock and return to boil. Cook for 2 to 3 minutes or until reduced to about 1 cup. Mix cornstarch with 1 tablespoon water; pour into stock mixture and cook, stirring, for 1 minute or until thickened. Blend in tomato paste. Taste and adjust seasoning with salt and pepper. Strain if desired.

Carve the lamb: Place lamb on carving board with narrow shank end away from you. Insert fork in thick end of the meat to hold roast securely. With a knife at slight angle, carve thin slices toward shank end, carving to bone in center. Carve thin slices lengthwise from each side. Turn leg over and carve remaining meat in same way as top of roast. Pour gravy into saucer and serve separately along with meat.

Hints and tips: The size of a leg of lamb ranges from 3-½ to 6 pounds depending upon the way it is butchered and its country of origin (e.g. Canadian lamb is often larger than imported lamb). A short-cut leg has the sirloin removed; a whole leg includes the sirloin. For all roasts, you should warm the platter, gravy saucer and plates before serving.