This leg of lamb was the centerpiece of today's Sunday linner (well, except for me since I don't eat lamb--I had haddock!). This recipe was so easy--a simple marinade overnight, then just dump it in the oven and done! Everyone really loved this. I had been planning on making all of the recipes from the article for my husband with the leftovers, but people took so much home that I only have enough to do one more dish for him...I am leaning towards the nicoise over the moussaka and curry.
As far as the gravy goes, I did not really have any pan drippings, it was all fat, and there were some burned spots on the pan also, so I started with a fresh pot, adding in some of the lamb fat and then boiling down the wine and stock as suggested, adding in all the drippings that came out of the lamb as it rested. The result was more of a jus than a gravy. My husband liked it--said it was savory, but my Mom suggested I let her have gravy duty from now on. OK with me!
