Steve's Leg of Lamb with Rosemary Demiglace

Remove the lamb from the net. Preheat oven to 450º F. Reserve one branch of the rosemary for the demiglace. Remove the leaves from the remaining rosemary and oregano and finely chop the leaves in a small food processor. Remove lamb from the roasting net and spread the inside of the lamb with about half of the chopped herbs and garlic. Sprinkle with salt and pepper. Roll up the lamb and place back in the roasting net, spreading the remaining herbs to cover the outside of the meat. Sprinkle with salt and pepper. Place the remaining garlic slices under the net covering as much of the lamb as possible with sliced garlic. The net should keep the slices from falling off during roasting.

Cooking will take from 60 to 90 minutes: Place the lamb in a roasting rack and roasting pan. Insert a meat thermometer through the cylindrical axis of the roast. Make sure the tip of the thermometer is located in the exact center of the roast. Roast at 450º F until the garlic starts to brown. Turn the roast over and repeat until the garlic on the bottom is also brown. Remove the roasting pan and turn the oven down to 350º F. When the oven reaches 350º F, replace the roasting pan and continue to roast until a meat thermometer registers 122º F. Remove pan from the oven, cover with foil, and let stand for 10 minutes. While standing, the interior meat temperature will typically continue to increase by about 10º F to 15º F causing the meat to cook to medium rare.

Transfer the lamb to a carving board and serve with Rosemary Demiglace and mint jelly.