Roast Leg of Lamb with Mushroom Sauce – Fustini's Oils & Vinegars
Roast Leg of Lamb with Mushroom Sauce Submitted by Trudy McSorley, Adrian, Michigan Meat and Poultry Ingredients Ingredients - 6-pound boneless, rolled leg of
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Ingredients
- 6-pound boneless, rolled leg of lamb
- 1/4 cup Fustini's Herbs of Naples balsamic
- 1/2 cup Fustini's Tuscan Herb olive oil
- 3 large garlic cloves, sliced about 1/8-inch thick
- salt
- pepper
- 1 8-ounce can of tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Fustini's Red Apple balsamic
- 1/2 teaspoon dry mustard
- pan drippings from roasting lamb, including fat
- 2 tablespoons flour
- 1/2 pound fresh mushrooms, wiped clean and sliced
- 2 cups beef broth
- 2 tablespoons Fustini's Black Truffle balsamic
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
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