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Roast Leg of Lamb with Wine & Mushroom Gravy
One of my personal favorites! - Stephenie
1 Leg of lamb, bone-in
1 cup plum & apple wine, cream sherry, sweet rosi, OR white wine
2 cups water
1/2 cup dried morel mushrooms (or 3/4 to 1 cup fresh morel, shitake, OR portobello mushrooms, chopped into medium chunks)
2 Tblsp. dried minced garlic
1 Tblsp. cornstarch
Combine wine, water, mushrooms in a covered roasting pan. Pour over leg of lamb. Cover and roast at 325 F about 30 minutes for each pound of lamb.
Once the roast is done, remove to platter, cover and let rest while you make the gravy.
Gravy: With the roaster on medium-high heat, add the 2 tablespoons cornstarch OR arrowroot powder mixed in 1/2 cup water. Stir until gravy thickens.
Add salt to taste (optional)
Rest Leg of Lamb and slice against the grain to serve with gravy on a bed of rice, mashed potatoes, or my healthy favorite - steamed cauliflower!
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