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How to make pan sauce from lamb roast


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How to make pan sauce from lamb roast

Houndster | May 19, 2006 05:02 PM

So I'll be cooking up a delicious little lamb leg roast stuffed with olive tapenade (serves two) from the wonderful Fatted Calf Charcuterie tomorrow.

Here's my question: can someone give me basic instructions on how to make a tasty pan gravy/sauce from the drippings in the roasting pan? Should I simply deglaze with wine, reduce, and finish with butter? Will I get enough sauce for the whole roast?


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