Preheat the oven to 375° F.

In a mixing bowl, combine the garlic, herbs, salt and pepper, mix well. Rub the leg of lamb with the seasoning mixture evenly over the whole leg. Place the lamb in a roasting pan and cook for 1 1/2 hours or until medium rare with a internal temperature 140 to 145 degrees. Remove the lamb from the pan and let rest of 15 to 20 minutes before carving.

Place the roasting pan over medium heat and deglaze with the red wine. Bring to a simmer, scraping the bottom of the pan to remove the practical from the bottom. Reduce by half, add the chicken stock, bring to a simmer and reduce by half.

In a mixing bowl dissolve the corn starch in the water and add to the sauce. Return to a simmer and cook for 5 minutes. Strain the sauce and season with salt and pepper.

Recipe by: Chef Tony Hanslits