Roast Leg of Lamb

with Wine Gravy

(Contributed by Christy Hensler <> of Newport, Washington)

Ingredients Directions
  • 1 leg of lamb, bone-in
  • 1 cup plum & apple wine (or substitute cream sherry or a sweet rosé)
  • 2 heads peeled, crushed garlic
  • 1 teaspoon salt
  • ½ 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 ½ cup water. Stir until gravy thickens.

Serve and get out of the way. :-)

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 01-Nov-2001 10:05:04 EST