Under 30 Minutes
Lamb Pan Sauce
- 1 cup dry red wine, or water
- 1 cup chicken stock, or reduced-sodium canned broth
- 1/2 teaspoon salt
- Garlic-Roasted Leg of Lamb
Pour red wine into the roasting pan in which the Lamb was cooked.
Place over medium heat, and scrape up browned bits from bottom of pan.
Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Strain sauce into a gravy boat, and serve hot with sliced lamb.