Roasted Garlic Jus
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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.
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...
