To create a delicious sauce after roasting the lamb, this recipe employs a technique known as deglazing. When meat is roasted in a pan, the caramelizing process produces a fond, a coating of browned bits on the pan bottom. After the meat is removed, the pan is deglazed by adding wine, stock or other liquid. The liquid is heated and the cook stirs and scrapes with a wooden spoon to release the browned bits, which add depth of flavor to the finished sauce.
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