We usually have ham for our Easter dinner, but my husband surprised me and brought home a boneless leg of lamb. He figured I might want to try something different to share with you on the this blog. He was right!
Stirring constantly, cook the flour for 2-3 minutes, or until it starts to turn golden to dark brown. Make sure to scrape up all of the lamb drippings so that flavor is incorporated into the gravy. Gradually add 2 cups beef or chicken broth and whisk with the flour mixture. Once the gravy thickens, serve it with the sliced lamb.