Roasted Leg of Lamb:

• Preheat oven to 400°F. Whisk together olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
• Make small incisions all over lamb and insert garlic slices. Rub olive oil mixture all over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour 1 cup water into bottom of pan.
• Roast for 80 to 90 minutes or until internal temperature reaches 145°F for medium-rare, adding water to pan as needed to avoid scorching and onions from drying out.
  Transfer lamb to carving board and tent with foil.

Gravy:

• Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil for 1 to 2 minutes or until reduced by half. Whisk in chicken stock and balsamic glaze. Add rosemary; bring to boil and simmer for 8 to 10 minutes or until thickened. Season with salt and pepper. Serve with lamb.

Tip: Serve with roasted mini red potatoes and sautéed spinach.