Turkey often come with cranberry sauce. So I would do something very different.

Red wine mushroom sauce sounds possible.

dcarch

Not a sauce, but I'd suggest mint jelly! It's what my mother always served with lamb.

Mint sauce (chopped mint steeped in white wine vinegar with a little sugar) or mint jelly ( mint and vinegar in apple jelly) is traditional here but I'd prefer the red wine gravy. Sometimes I serve it with minted plain yoghurt.

Mint sauce, sharp, not sweet.

On another thread, I mentioned that turkey is not a very popular meat.

I will say that lamb is even less popular. To many people, lamb is just too strong in flavor.

I have won many cooking competitions, but I have never won anything if I made lamb.

So, you may consider a very flavorful sauce to overcome the lamb taste.

dcarch

Lamb is on the menu during our x-mas new year celebration. Usually the Sunday following but this year x-mas falls on a Sunday. We will fit it in somewhere.

I always make three accompaniments. Sounds overkill but it is what we like and not that difficult. We make a pan sauce using the posting pan..., usually shallots, garlic, stock, white wine. A bit of grainy and dijon mustard. Minced parsley. Pinch of corn starch. A thin gravy.

Red wine mushroom sauces i find compete with the lamb flavor but still good!

The other two do-aheads, day before, or morning of, are a greek yogurt with lots of fresh microplane horseradish and a fresh turmeric knob, garlic, minced shallot and parsley. Wasabi. A small finely chopped persian cucumber.

The third is halved and quarter cherry toms, splash of good vinegar to wake up the hot house toms, minced shallots, garlic, tarragon, celery and parsley leaves, chives. (i have used a little fresh mint if i have it)...instead of the tarragon, but we love tarragon with lamb.

And steak. With last nights steak au poivre i made tarragon toms as a side. We've made the 'au poivre' for a small rack of lamb chops...also very good. (just green peppercorns)

This pic was last night. For the holiday Lamb i add a dozen or two hot-popped cranberries in a small sauce pan with the shallot and a bit of sweet like maple syrup and chill before adding to the tomatoes.

Bernaise! What's not to like?
As for a recipe for the lamb....cut slits and insert bits of garlic. rub with olive oil and rosemary....or tarragon if you are serving bernaise, roast at 375 until it's just a little over rare....about 107 or so....tent and let rest. The time depends on the size of the leg and if it has a bone or not.
Sounds lovely to me! I love lamb!

This is our favorite way to do lamb roast. ... Rub with a paste of garlic, rosemary, olive oil, lemon juice and black pepper. Then reduce the pan juices with red wine and stir in a couple of tablespoons of butter. S&P to taste. Strain if you want it smooth.

For us the simpler, the better. A concentrated au jus made from some roasted lamb bones and a simple mirepoix, thickened with a good unsalted cultured butter.

I agree with the touch of fresh tarragon - no dried for this one.

with port or lamb, I would suggest using several garlic cloves placed in various spots, lots of salt, pepper, rosemary. After your roast is finished cooking, drain all the drippings into some warmed apple juice on the stove, and let it cook a little bit more, adding what you like, perhaps some cinnamon...strain, thicken as desired....this is more of a drizzle than a gravy, but if made right, its delicious.

Lamb is my very favorite meat, but real lamb, not wannabe mutton. :)

Bucking all tradition, while I do like leg of lamb braised in red wine and garlic, I abhor the most common accompaniments of garlic inserted into the meat, lamb cooked with rosemary, and roast lamb served with mint preparations, though I love fresh mint with lamb kibbeh, kofta, gyros and other Middle Eastern preparations. I think the way it's usually served European/American style these strong flavors are trying to disguise the flavor of the lamb and to me they just make it taste musty.

That said, I'd do a spicy red wine reduction.

Linda's Bernaise would also be great, as would Jakkom's enriched jus, especially if the meat is very lean. I also like the sound of Sleevendog's sauces.

BTW, lamb is very good with parsley.