Herb Roasted Leg of Lamb with Vegetables and Jus
Ingredients
- 4 medium onions, peeled (roots trimmed but still attached) and quartered
- 1 large stalk celery, quartered
- 6 large garlic cloves, lightly crushed and peeled
- 4 tablespoons extra-virgin olive oil
- 1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
- 1 teaspoon herbes de Provence
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 medium carrots, peeled and cut into 3-inch-long pieces
- 2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
- 1 1/2 cups dry white wine
- 1 1/2 cups low-sodium beef broth or chicken broth
Instructions
Herb-Roasted Leg of Lamb with Vegetables and Jus serves 10 original recipe by Epicurious.
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