Herb-Roasted Leg of Lamb with Vegetables and Jus

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Ingredients in this Recipe

  • 1 (7 pound) boneless leg of lamb, trimmed, rolled, and tied
  • 1 1/2 cups dry white wine
  • 1 1/2 cups low sodium beef broth or chicken broth
  • 1 1/2 teaspoons kosher salt
  • 1 large stalk celery, quartered
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium or 1 large celery root, peeled and cut into 1 1/2 inch chunks
  • 4 medium onions, peeled (roots trimmed but still attached) and quartered
  • 4 tablespoons extra virgin olive oil
  • 6 large garlic cloves, lightly crushed and peeled
  • 6 medium carrots, peeled and cut into 3 inch long pieces

Recipe Preparation

See Full Recipe at Epicurious

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