Growing up in England, turkey was always the typical Christmas dinner. Since we just had turkey at Thanksgiving, I have always chosen leg of lamb as the go to yuletide protein on this side of the pond. This year was no exception. Three years ago, lamb was $5 per pound. This year I paid $8 for lamb marked down from $10! This is fresh from a local farm 30 minutes from me, not from New Zealand.
This year I went for a simple preparation, braised leg o lamb with root veg, garlic & rosemary. Braised in veal stock and white wine (Sauvignon Blanc.) Leg then broiled for color and juices reduced for gravy, thickened with a light roux.
The following pics are:
Leg, trimmed and frenched.
Roasting pan ready for foil cover.
Final dish served.
