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Since you used a roasting rack to keep your leg of lamb out of the drippings, why not make some delicious gravy to compliment your roast lamb, and to spoon over the potatoes that you just cooked on your outdoor grill? I prefer to use Bisquick, but white flour will work just fine. Special
tools: Cast iron frying pan, kitchen whisk
4
or 5 tablespoons drippings from roasting pan Remove roast leg of lamb from pan and allow to rest for 15 minutes. Scrape all drippings from pan and pour all liquid into bowl. Place cast iron frying pan on stove over medium heat. Melt lard. When lard is liquid, pour about 2 tablespoons of drippings and liquid into pan and add the 4 tablespoons of Bisquick. Stir with a kitchen whisk until the Bisquick has thickened and the gravy is smooth. Continue to cook over medium heat, stirring slowly and constantly. The idea is to brown the Bisquick, as it adds an attractive color.
Left: Here are the drippings from the pan, and I'm about ready to add 2 tablespoons of lard. Right: Milk has been added to the Bisquick and drippings to form the perfect lamb gravy. Slowly add back the remaining drippings. Add milk to the gravy, enough to make 2 cups of gravy. Salt and pepper, to taste. Serve over sliced lamb and baked potatoes.
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