-
1
The day before, preheat oven to 375 degrees.
-
2
Place the bones in the roasting pan and roast them until browned.
-
3
Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown.
-
4
Roast them for 5 to 10 minutes.
-
5
Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
-
6
Add white wine, water, tomatoes, parsley, rosemary and bay leaf.
-
7
Simmer, uncovered, for 45 minutes.
-
8
Or until liquid has been reduced by a third in volume.
-
9
Remove bones and vegetables and strain stock into a smaller pot.
-
10
Continue reducing until you have a cup of liquid, which may take about 45 minutes.
-
11
Season to taste with salt and pepper.
-
12
The sauce can be prepared ahead of time up to this point and refrigerated until needed.
-
13
Prepare marinade for the lamb.
-
14
Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil.
-
15
Spread mixture over lamb, wrap in foil and refrigerate overnight.
-
16
Bring lamb to room temperature before roasting.
-
17
Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done.
-
18
Rest lamb in a warm place for 15 to 20 minutes before carving.
-
19
Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat.
-
20
Garnish the lamb with sprigs of rosemary and serve.
