8 lb. boneless leg of lamb, trimmed, rolled & tied
1 teaspoon herbes de Provence
1 1/2 cups dry white wine
6 carrots, peeled & cut lengthwise into strips
6 cloves garlic, peeled & lightly crushed
1 1/2 cups broth, beef or chicken
1 1/2 teaspoons teaspoons kosher salt
1 celery root, peeled & cut into chunks
4 tablespoons extra-virgin olive oil
4 onions, peeled
1/2 teaspoon fresh ground black pepper
1 celery stalk, quartered
Directions:
Preheat oven to 400° F.
Combine celery, garlic and onions in a roasting pan. Drizzle 1 tablespoon of olive oil over vegetables and coat well. Place lamb on top of vegetables and drizzle 1 tablespoon of olive oil over lamb. Season with salt, pepper and herbes de Provence. Arrange celery root and carrots around the base of the lamb. Drizzle remaining olive oil over lamb and vegetables.
Pour broth and wine into the roasting pan. Tightly cover with aluminum foil and seal. Place pan in the oven and roast for 1 hour. Remove foil and increase heat to 425° F. Roast for about 15 more minutes.
Remove lamb from roasting pan and place on a carving board. Create a tent with aluminum foil. Transfer carrots, celery, celery root and 1/2 of the onions to a bowl. Cover to keep warm. Pour roasting pan contents through a strainer into a saucepan, press solids and discard. Bring saucepan to medium heat and bring liquid to a simmer. Cook for 10 minutes to create jus. Season with salt and pepper to taste, if desired.
Remove kitchen twine from lamb and cut meat crosswise into thin slices. Arrange meat on a platter with vegetables. Serve with jus.
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Herb Roasted Leg of Lamb
Ingredients:
8 lb. boneless leg of lamb, trimmed, rolled & tied
1 teaspoon herbes de Provence
1 1/2 cups dry white wine
6 carrots, peeled & cut lengthwise into strips
6 cloves garlic, peeled & lightly crushed
1 1/2 cups broth, beef or chicken
1 1/2 teaspoons teaspoons kosher salt
1 celery root, peeled & cut into chunks
4 tablespoons extra-virgin olive oil
4 onions, peeled
1/2 teaspoon fresh ground black pepper
1 celery stalk, quartered
Directions:
Preheat oven to 400° F.
Combine celery, garlic and onions in a roasting pan. Drizzle 1 tablespoon of olive oil over vegetables and coat well. Place lamb on top of vegetables and drizzle 1 tablespoon of olive oil over lamb. Season with salt, pepper and herbes de Provence. Arrange celery root and carrots around the base of the lamb. Drizzle remaining olive oil over lamb and vegetables.
Pour broth and wine into the roasting pan. Tightly cover with aluminum foil and seal. Place pan in the oven and roast for 1 hour. Remove foil and increase heat to 425° F. Roast for about 15 more minutes.
Remove lamb from roasting pan and place on a carving board. Create a tent with aluminum foil. Transfer carrots, celery, celery root and 1/2 of the onions to a bowl. Cover to keep warm. Pour roasting pan contents through a strainer into a saucepan, press solids and discard. Bring saucepan to medium heat and bring liquid to a simmer. Cook for 10 minutes to create jus. Season with salt and pepper to taste, if desired.
Remove kitchen twine from lamb and cut meat crosswise into thin slices. Arrange meat on a platter with vegetables. Serve with jus.
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