|Margarita's International Recipes|
I thought this roasted leg of lamb would be much more flavorful than it ended up being. The different flavors pretty much cancelled each other out, and there wasn't much lamb flavor left either. The results weren't bad, but they weren't sublime either.
I followed the recipe pretty closely, with the exception of using dried rosemary and white wine instead of champagne. If I was going to make the recipe again, I'd salt the leg of lamb before marinating it, and I'd add some salt to the sauce as it reduced. I would also reduce the amount of sauce, perhaps by half. As it was, there was too much sauce for the lamb.
Adapted from a recipe at Sublime Delights