Herb-Roasted Leg Of Lamb With Vegetables And Jus Recipe

Name: Herb-Roasted Leg Of Lamb With Vegetables And Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F.
2
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 root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
3
Roast 1 hour. Remove foil and increase heat to 425u00b0F. Roast until thermometer inserted into thickest part of lamb registers 130u00b0F for medium-rare, about 15 minutes more.
4
Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
5
Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
6
Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Herb-Roasted Leg Of Lamb With Vegetables And Jus falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Leg Of Lamb With Vegetables And Jus

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