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
- Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan. Pour over leg of lamb.
- Cover and roast 325 F 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 corn starch mixed in ½ cup water. Stir until gravy thickens.