John,

That sounds like a great recipe. My parents just to roast a leg of lamb several times a year, generally for Easter and several other occasions. They also cut small slits into the lamb and inserted garlic cloves. I love roasted lamb. (Also love lamb chops/rack of lamb.)

My question is how much does the red wine and beef stock affect the taste of the lamb? I ask because they are in the bottom of the pan, not touching the lamb.

I can understand that the wine and stock would make the gravy very tastie, particularly as it also contains the lamb drippings.

Do you heat the grease skimmed off the drippings to broun the flour when you make the roux?

Looking forward to seeing your pictures.