Roasted Leg of Lamb A La Garrigue - Instructions Continued
roasting pan on the stove and bring the pan juices to a boil, scraping up any browned bits. Reduce, if
necessary, and season with salt and pepper.
Skim off any fat from the pan juices before serving. Carve the leg and serve warm with pan juices.
Recipe provided by Chef Shellie Kark, Kitchencue
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