Ingredients for Herb-Roasted Leg of Lamb with Vegetables and Jus

• 4 medium onions, peeled (roots trimmed but still attached) and quartered

• 1 large stalk celery, quartered

• 6 large garlic cloves, lightly crushed and peeled

• 60ml olio extravergine di oliva

• 1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied

• 1 teaspoon herbes de Provence

• 1 1/2 cucchiaini di sale kosher

• 1/2 cucchiaini di pepe nero macinato fresco

• 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

• 350ml dry white wine

• 350ml low-sodium beef broth or chicken broth

Preriscalda il forno a 204°C.

In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in centre 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.

Roast 1 hour. Remove foil and increase heat to 218°C. Roast until thermometer inserted into thickest part of lamb registers 54°C for medium-rare, about 15 minutes more.

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.)

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.

Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.