10 cloves garlic, peeled ⅓ cup packed fresh rosemary leaves 2 teaspoons kosher or coarse sea salt 1 teaspoon cracked black peppercorns 1 leg of lamb, 5-½ to 6-½ pounds 2 tablespoons aged balsamic vinegar 2 to 3 cups water 4 cups low sodium chicken, lamb or beef broth ½ cup Madeira (rich dark/Malmsey suggested) 1 tablespoon cornstarch stirred into 2 tablespoons water to make a slurry kosher salt and freshly ground pepper to taste
Place garlic, rosemary, salt, and cracked peppercorns in the work bowl of the Cuisinart® Food Processor fitted with the metal “s” blade. Pulse to chop, about 5 times, then process for about 30 to 40 seconds until garlic and rosemary are finely chopped and mixture is like a paste. Rub the rosemary/garlic paste over all the surface of the lamb. Cover loosely and refrigerate for 1 hour or longer. Remove lamb from refrigerator 30 minutes before roasting. Arrange oven rack in lower middle of oven and preheat oven to 500°F. Place roast on a rack in roasting pan, and add water to cover the bottom of the pan. Place roast in oven and reduce oven temperature to 375°F. Roast for 1¼ to 1½ hours. About halfway through roasting, add 3 cups of the stock to the pan. , Begin to check for doneness after 1 hour of roasting. The roast is medium rare when a probe thermometer signals 130 to 135°F or an instant-read thermometer reads 130 to 135°F. (Thermometer should when inserted in the thickest part of the meat, but not touching the bone.) For medium, the thermometer will read 140 to145°F. Allow the roast to rest for 10 to 15 minutes before carving (internal temperature will continue to rise slightly). While the roast rests, prepare the sauce. Strain pan juices and degrease. Transfer to a 2½ quart saucepan. Add Madeira and simmer to reduce by half. Add remaining stock and bring to a boil. Stir in cornstarch slurry and cook, stirring, until just thickened. Serve immediately with sliced roast lamb.