Herb-Roasted Leg of Lamb with Vegetables and Jus

Herb-Roasted Leg of Lamb with Vegetables and Jus
Photo by Deborah Ory


  • 4 medium onions
  • 1 teaspoon herbes de Provence
  • 1 7-pound boneless leg of lamb, trimmed, rolled, and tied
  • 6 medium carrots
  • 1 large stalk celery
  • 2 medium or 1 large celery root
  • 1 ½ cups dry white wine
  • + 5 more ingredients
    • 6 large garlic cloves
    • 1 ½ cups low-sodium beef broth or chicken broth
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon freshly ground black pepper
    • 4 tablespoons extra-virgin olive oil

Preheat oven to 400°F. In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery ...

View full recipe at Epicurious


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