Lamb Shoulder Roast With Roasted Garlic Sauce

By Sunset
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5 garlic cloves, peeled, plus 1 head

Finely shredded zest of 2 lemons

1/2 cup fresh marjoram leaves, plus sprigs

1 teaspoon kosher salt

1 teaspoon ground black pepper

3 tablespoons olive oil

1 boned lamb shoulder roast* or boned leg of lamb (about 4 lbs.)

About 2 1/2 cups reduced-sodium chicken broth

4 teaspoons cornstarch

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