Roast Leg of Lamb with Wine Gravy Recipe

1 leg of lamb, bone-in
1 cup plum & apple wine (or substitute cream sherry or a sweet rosi)
2 heads peeled, crushed garlic
1 teaspoon salt
1/2 cup dried morels (or use 1 cup fresh portobello mushrooms, chopped into large chunks)
2 Tablespoons cornstarch

Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan. Pour over leg of lamb.
Cover and roast at 325 about 30 minutes for each pound of lamb.
Once the roast is done, remove to platter and with the roaster on medium-high heat, add the 2 tablespoons cornstarch mixed in 1/2 cup water. Stir until gravy thickens. Serve.