Serves 6 - 8
1 leg of Alberta Lamb, bone in
1 cup plum & apple wine (or substitute cream sherry or a sweet rose)
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
- Place lamb into a roasting pan with roasting rack and ½ cup water.
- Rub oil onto skin. Slit the meat and insert garlic into slits. Sprinkle with rosemary, salt and pepper.
- Preheat oven to 325° C and roast until meat thermometer reads “medium”.
- Add potatoes to roasting pan approximately 1 hour before end of cooking time. Total cooking time is approximately 3 hours. Let stand 10 minutes before carving.