Herb-Roasted Leg of Lamb with Vegetables and Jus

Ingredients

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

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