3 1/2 pound leg of lamb   1 onion   1 1/2 cups chicken stock (approx.)   2 tablespoons cornstarch   1/4 teaspoon salt   1/4 teaspoon pepper   Mediterranean:   1 cup red wine   1 onion   1 teaspoon dried mint   1 teaspoon dried tarragon   1 teaspoon dried thyme   1/4 teaspoon salt   Caribbean:   2 tablespoons vegetable oil   1 tablespoon grated gingerroot   1 teaspoon ground cumin   3/4 teaspoon salt   1/2 teaspoon pepper   1/2 teaspoon ground coriander   1/2 teaspoon turmeric   1/4 teaspoon cayenne pepper   Italian:   10 cloves garlic   2 tablespoons olive oil   1/2 teaspoon salt   1/2 teaspoon pepper   1/2 cup grated Romano cheese

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