Remove roast from pan and place on platter. Cover with tin foil to keep warm.
Tilt the pan to one side and spoon off the excess fat.
Place the roasting pan over medium heat, add wine, and bring to a boil.
Scrape the bottom of the pan with a wooden spoon to release the brown pieces stuck to it.
Reduce the liquid by half and add any juices accumulated on the platter holding the roast.
If so desired, add a tab of butter for a little more richness.
Cut the lamb into ¾ inch slices, plate with side dishes and serve with gravy on the side.