Herb-Roasted Leg of Lamb with Vegetables and Jus

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network