Roast Leg of Lamb

with Wine Gravy

Ingredients	Directions
1 leg of lamb, bone-in 1 cup plum & apple wine (or substitute cream sherry or a sweet rosé) 2 heads peeled, crushed garlic 1 teaspoon salt ½ cup dried morels (or use 1 cup fresh portobello mushrooms, chopped into large chunks) 2 Tablespoons cornstarch	Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan. Pour over leg of lamb. Cover and roast at 325° about 30 minutes for each pound of lamb. Once the roast is done, remove to platter and with the roaster on medium-high heat, add the 2 tablespoons cornstarch mixed in ½ cup water. Stir until gravy thickens. Serve and get out of the way. :-)

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