This leg has legs

After a very merry meal of roast leg of lamb for Christmas (with its glaze of red currant jelly, pomegranate molasses, lemon, and more sweet-savory flavors

), we made a navarin printanier from MASTERING THE ART OF FRENCH COOKING. We often have this as Le Veau d'Or, but now that we know we can make a reasonable facsimile, I think we can enjoy their delicious sole more often.