Leg of Lamb with Garlic & Herbs

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.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Leg of Lamb with Garlic & Herbs
Review 1 for Leg of Lamb with Garlic & Herbs
5 out of 5
5 out of 5
Pixkat
Northeastern Nevada
April 19, 2011
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Making this Lamb for 6 years!
April 19, 2011
I discovered this recipe six years ago when I hosted my first Easter after getting married! It is out of this world and I get so many compliments! Even my non-lamb eaters like it!! I add some of the WS Demi Glace (Veal) to the finishing sauce to give it an extra boost of flavor!!
Pros: Easy, Adaptable, Will Make Again
 
My Recommendations
 
Review 2 for Leg of Lamb with Garlic & Herbs
4 out of 5
4 out of 5
BoyMommy
Toronto, Canada
January 24, 2011
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Easy and delicious!
January 24, 2011
I didn't brown the leg before placing it in the oven - I thought this step was unnecessary and would burn the chopped garlic already coating the lamb.
Otherwise, the recipe was easy and delicious.
Review 3 for Leg of Lamb with Garlic & Herbs
5 out of 5
5 out of 5
MegDenver
Denver, CO
June 29, 2010
Would You Recommend? Yes
+7points
7of 7found this review helpful.
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Succulent Leg of Lamb
June 29, 2010
I coated the leg of lamb with the herbs overnight; the aroma was out of this world. The taste was even better. I cooked it for one and a half hours with excellent results (I didn't want it to be rare). I also added a cup of good red wine to the beef broth.
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sunnycal
Central California
Posted September 10, 2011
question
Did you add a cup of red wine as well as 1/4 cup of Madeira wine or in place of it?
0points
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