Roast Leg of Lamb with Wine Gravy

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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


  1. Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan.  Pour over leg of lamb.
  2. Cover and roast 325 F about 30 minutes for each pound of lamb.
  3. 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.

Leg Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522