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A Cooking Adventure with Thom

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Roast Leg of Lamb

with Wine Gravy

Sheep's Creek Farm Lamb Recipes

(Contributed by Christy Hensler of Newport, Washington)

Servings:  4

Roasted Leg of Lamb with Wine Gravy 


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
˝ cup dried morels (or use 1 cup fresh portobello mushrooms, chopped into large chunks)
2 Tablespoons cornstarch

Cooking Method

Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan.

  1. Pour over leg of lamb.

  2. Cover and roast at 325° about 30 minutes for each pound of lamb.

Once the roast is done...

  1. Remove to platter

  2. With the roaster on medium-high heat, add the 2 tablespoons cornstarch mixed in ˝ cup water.

  3. Stir until gravy thickens.

Serve and get out of the way.

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