1 (4 pound) leg of lamb
3 gloves garlic, slivered
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon dried rosemary
4-5 bacon slices

Red Wine Gravy
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tablespoon cornstarch
1 teaspoon tomato paste
Salt and pepper

Using a sharp knife, remove fell (thin membrane) and most of the fat from lamb. Cut about 25 slits all over lamb and insert garlic slivers. Combine oil, lemon juice and rosemary; brush over lamb. Place bacon slices over lamb and secure with wooden picks if necessary. Let stand at room temperature for 30 minutes.

Roast lamb in 325 degree F oven for 1 3/4 to 2 hours or until meat thermometer reaches 140 degrees F for rare or 160 degrees F for medium. Remove lamb to platter; cover loosely with foil and let stand for 15 minutes.

Red Wine Gravy: Skim fat from pan. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Pour in wine and bring to boil over medium-high heat; boil for 1 minute, stirring to scrape up brown bits. Add stock and return to boil; cook for 2 to 3 minutes or until reduced to about 1 cup.

Stir cornstarch with 1 tablespoon cold water; stir into stock mixture and cook, stirring, for 1 minute or until thickened. Blend in tomato paste. Taste and adjust seasoning with salt and pepper. Strain if desired. Pour gravy into sauceboat and serve with meat.