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Mediterranean Roasted Leg of Lamb With Red Wine Sauce The drippings from the roast are combined with red wine to make a flavorful sauce that complements the lamb perfectly. Use a full-bodies, dry red wine such as Cabernet Sauvignon, Merlot, or Cabernet Franc. Increasing the oven temperature for the last 20 minutes browns the lamb. 1 (5 1/2- to 6-pound) rolled boned leg of lamb 1 teaspoon minced fresh rosemary 3/4 teaspoon kosher salt, divided 2 garlic cloves, minced 1/8 teaspoon black peper 1 tablespoon olive oil 6 rosemary sprigs 2 cups dry red wine, divided 1 1/2 tablespoons cornstarch

Preheat oven to 400°F.

Unroll roast; trim fat. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast. Reroll roast; secure at 3-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bake at 400°F for 1 hour. Increase oven temperature to 425°F (do not remove roast from oven). Bake an additional 20 minutes or until thermometer registers 140°F (medium-rare) to 155°F (medium). Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5°F upon standing.) Remove string and rosemary sprigs before slicing.

Remove rack from pan. Combine 1/2 cup wine and cornstarch; set aside. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb.

19 servings.

Serving size: 3 ounces lamb and about 1 1/2 tablespoons sauce: Calories 175 (38% from fat); Fat 7.4g (Sat 2.5g); Protein 24.4g; Carb 1.1g; Fiber 0g; Chol 76mg; Iron 1.9mg; Sodium 153mg; Calc 10mg.

TIP: Because heat draws moisture to the surface of the roast, cover it and let it stand for 10 minutes before carving. This helps the roast reabsorb the juices.

	1. Unroll the roast and trim the fat. To infuse the roast with flavor, spread with rosemary, salt, and minced garlic.
	2. Reroll roast and secure at 3-inch intervals with string. Tuck rosemary springs under string.

Honey-Cumin Roasted Pork With Caramelized Onions 1 (3-pound) boned pork loin roast 3 tablespoons honey 1 tablespoon fresh lemon juice 1 tablespoon ground cumin 1 1/2 teaspoons kosher salt 1/4 teaspoon ground red pepper 2 large onions (about 2 pounds), cut into 8 wedges 1 cup fat-free, less-sodium chicken broth, divided Preheat oven to 375°F.

Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375°F for 1 hour and 15 minutes or until thermometer registers 155°F (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5°F upon standing).

Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.

12 servings.

Serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce: Calories 212 (35% from fat); Fat 8.2g (Sat 2.8g); Protein 22.7g; Carb 11.3g; Fiber 1.5g; Chol 62mg; Iron 1.4mg; Sodium 403mg; Calc 28mg.

TIP: Although it's more costly, you can also use a boneless veal rump roast in place of the pork.

	1. The drippings from the roast make the base for a flavorful sauce or gravy. To deglaze the pan, add broth to the drippings, scraping to loosen the browned bits.
	2. Then combine the drippings and additional broth in a saucepan, and simmer for 5 minutes. This reduces the sauce and concentrates its flavor.

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