Lamb Roast & Simply Divine Lamb Gravy

Makes 8 Simply Divine Servings

5-7 pounds rolled, boneless leg of lamb, wrapped in netting, trimmed of all visible fat

10-15 garlic cloves, peeled

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoon rosemary

Preheat over to 325 degrees. Cut small shallow slits into the roast and place garlic cloves into slits. Rub salt & pepper onto roast. Place roast fat side up on a rack in a shallow baking pan. Sprinkle with rosemary. Insert a mean thermometer into the thickest part of the roast. Roast in oven until thermometer in the thickest part of the roast. Roast in oven until thermometer reads 140 degrees for rare: Approximately 20 minutes per pound for rare. Reserve the drippings to make Simply Divine Lamb Gravy.

Allow roast to set at room temperature for 10 minutes before slicing. Use this time to prepare the Gravy

Simply Divine Lamb Gravy

Makes about 2 Cups

2 cups of strained lamb drippings, if drippings don't amount to 2 cups, make the difference up with water

15 cooked garlic cloves

1 Tablespoon Poupon mustard

1/3 cup white wine

1/8 teaspoon each salt & pepper

2 Tablespoons butter

3 Tablespoons flour

Bring the lamb drippings to a boil. Squeeze garlic cloves through a fine mash strainer into the boiling drippings. Add the mustard, white wine and salt & pepper. Reduce heat and let simmer for 5 minutes. Meanwhile in a small saucepan, melt the butter. Slowly add the flour to make a roux. Add the roux to the drippings while wisking with a wire whip. If gravy becomes too thick, thin down with a little water. Taste for flavor and adjust salt, pepper and mustard if necessary.

From Rosine's Cuisine by Renee Davi