Roasted Leg of Lamb
While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat. Add wine to the drippings in the pan, bring to a simmer, and reduce by half, scraping up any brown bits with a wooden spoon. Whisk in 1 1/4 cups broth and return to a simmer. Whisk together remaining 1/4 cup broth and flour in a small bowl, then whisk into wine mixture. Simmer until thickened slightly, less than 1 minute. Add any accumulated juices from platter or carving board and pour through a fine sieve into a bowl. Ladle into a gravy boat and serve with lamb.