I was nervous to make this. I'm a good cook but I've never made lamb before and it hadn't been rated. I was charged with the lamb for Easter and I needed to bring it to someone else's house. If I had roasted it, it would have been shoe leather by the time we at it.
This was amazingly good. Even the people who weren't big lamb eaters loved it. Everyone asked for the recipe. I used a boneless butterflied leg that the butcher tied for me and it came out really nicely. The gravy is probably the best part. You taste every ingredient of the braising liquid. It is not overly sweet but absolutely delicious and complex. The braising seemed to have cooked out all of the gaminess of the lamb. This is a keeper.