My best Easter meal EVER
4 medium onions, peeled (roots trimmed, but still attached) and quartered
1 large stalk celery quartered
6 large garlic cloves (peeled, lightly crushed)
4 tablespoons extra virgin olive oil
1 7 lb leg of lamb, boneless, trimmed rolled and tied
1 tsp Herbs de Provence
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
6 medium carrots, cut into 3" long pieces
2 medium parsnips
1 1/2 cups dry white wine
1 1/2 cups low sodium beef broth or chicken broth
Preheat oven to 400F
In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tbsp oil, toss well to coat, mound in center of the pan. Set lamb atop of mixture, Drizzle with 1 TBS oil, and sprinkle with herbs de provence, s & p, arrange carrots and parsnips around meat and drizzle with remaining 2 TBSP oil. Pour wine and broth into pan and cover tightly with heavy duty foil.
Roast 1 hur. Remove foil and increase heat to 425F. Roast until thermometer inserted int thickest part of lamb registers 130F for rare. About 15 minutes more for medium rare.
Transfer lamb to carving board and tent w/ foil. Transfer carrots, parsnips and 1/2 of onions to seprate bowl to serve. Force remaining contents of pan thru medium mesh strainer, into sauce pan, pressing well on solids. Skim off (or put thru seperator) and discard fat. Set saucepan over moderate heat, and bring to simmer. Cook, uncovered, until reduced by half-- abt 10 minutes. Season w/ salt and pepper to taste.
Remove string from lamb, cut crosswise into thin slices, Arrange on platter with roasted veggies. Serve warm w/ jus alongside.
Serves 8 to 10
