Roasted Garlic Jus

1 comment

Appears in Cook's Illustrated March/April 2006

Forget mint sauce—this is all you need to serve with a perfectly-roasted leg of lamb.

SERVES 8 to 10 (Makes about 2 cups)

TIME 40 minutes

WHY THIS RECIPE WORKS

For a roasted leg of lamb recipe without the gristle or gaminess, plus great garlic flavor, we started with a meaty, boneless shank end. We separated the meaty loaves to create tidy mini-roasts from which we diligently trimmed away all visi...

Print