Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Christine


Christine,

While that's a fine recipe (saved), for one person how does leg of lamb
last as leftovers?

Best,

Andy

Actually, not too bad at all if the lamb is originally cooked to medium rare
or less.

Lamb that is cooked more than that will not fare well reheated. I usually
will toss slices on a very hot grill for a very short time to just warm
them. The meat usually stays pink and juicy in the center.

Jon