Leg of Lamb with Garlic and Rosemary

Bahan-bahan (6 porsi)

• 4 to 5 pound boneless leg of lamb roast, (fat trimmed to ¼-inch thick)
• 4 medium garlic cloves, (cut into slivers)
• olive oil
• 4 medium garlic cloves, (minced)
• 1 tablespoon fine sea salt
• 2 tablespoons chopped fresh rosemary
• ½ teaspoon black pepper
• ¼ cup dry red wine
• 1 tablespoon butter
• 1 tablespoon cornstarch