Made this terrific lamb dish last night. I couldn’t get lamb shoulder at my local butcher so used half a leg of lamb. It took less time to roast than the recipe, but I simply reheated it in the oven before serving.
You roast the lamb on a bed of rosemary and garlic, and then make gravy with the drippings, removing the herbs but mashing the garlic into the sauce. Adding fresh mint and red-wine vinegar gives a beautiful, rich taste. I served it with fingerling potatoes and broccoli, along with the beautiful gravy in the recipe. It was the perfect fall dinner!
Click on the link above for the recipe.