Ricky Ricardo: I can’t afford it.
Lucy Ricardo: Those must have been the first English words you learned.

Weekends are meant for fun, food, and friends therefore one doesn’t want to spend all the time in the kitchen fixing food when so much fun is to be had…I had a small deboned lamb roast just over 2 pounds that was just the perfect size for a dinner and then some leftovers for sandwiches of course I had the perfect chef’s recipe in mind, Ricardo and his great book Weekend Cooking was the perfect place to start for a less complicated recipe than the “Stir” recipe originally planned a much more involved dish than I had no energy for today.

Rainbow Meadow Farms has the best lamb cuts and this piece of roast was so tender and delicious, I adjusted the roasting time for a finished temperature of 135º so as to accommodate next day slicing and simply heated with the hot gravy…perfect do ahead dinner and of course, fewer “steps” for me…

Marinade
1 cup red wine,
1 tablespoon red wine vinegar
1 tablespoon whiskey
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 shallots, finely chopped
3 cloves garlic, peeled and crushed
1 sprig fresh thyme
3 leaves fresh sage
*optional 2 bay leaves
Salt and pepper
1 boneless leg of lamb, about 2 lbs., I tied it up after seasoning etc.
1 sprig fresh rosemary
1 shallot, finely chopped
1 tablespoon butter
1 cup demi-glace sauce (several demi-glace sauces are available in some grocery stores unless you make your own, I didn’t)…

In a large zip bag, combine all the marinade ingredients. Add the lamb, cover and marinate in the refrigerator for 24 hours.
With the rack in the middle position, preheat the oven to 400°
Remove the lamb from the marinade. Keep half the marinade and discard the remaining. Place the rosemary on the inside of the leg of lamb. Close and tie the leg before placing it in a ovenproof baking dish. Pour the reserved marinade over the lamb. Season with salt and pepper.
Bake for 15 minutes, then reduce the oven’s temperature to 375 °F Continue cooking for about 25 minutes. Remove the roast when the meat thermometer reads 145° (I roasted to 135º)
Remove the lamb from the pan. Wrap with aluminum foil and place on a cutting board.
Let rest for 10 to 15 minutes.
At this point I refrigerated the meat for easy slicing the next day.
Strain the cooking juices through a sieve. Set aside.
In a skillet, sauté the shallots in the butter. Add the roast cooking juices and reduce until syrupy.  Add the demi-glace and cook for 1 minute. Adjust the seasoning.
Slice the meat and drizzle sauce/gravy.
I served with a wonderful stuffed sweet potatoes with roasted grapes…
I wrapped, sealed and frozen the leftovers for Greek style sandwiches, store leftover gravy separately.