Here's a no nonesense succulent meal to try this weekend!
Because this roast braises slowly in the oven basting in a wine, honey, mustard, and orange sauce, there's no need to worry about overcooking it. The lamb turns out crusty with tender, falling-off-the-bone meat. Serve the garlic and rosemary jus on the side.
Braised Leg of Lamb: Easy to make! 8 to 10 servings.
Get Full Recipe Here.