Herb-Roasted Leg of Lamb with Vegetables and Jus

Name: Herb-Roasted Leg of Lamb with Vegetables and Jus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 6 mediums carrots, peeled and cut into 3-inch-long pieces; 1 large stalk celery, quartered; 355 milliliters dry white wine; 6 larges garlic cloves, lightly crushed and peeled; 1 teaspoon herbes de Provence; 2 teaspoons kosher salt; 3 kilograms boneless leg of lamb, trimmed, rolled, and tied; 355 milliliters low-sodium beef broth or chicken broth; 4 Tbsps extra-virgin olive oil; 4 mediums onions, peeled (roots trimmed but still attached) and quartered

Herb-Roasted Leg of Lamb with Vegetables and Jus might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 377 calories, 43g of protein, and 15g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic cloves, chicken broth, celery, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

In roasting pan, combine onions, celery, and garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Celery

Onion

Equipment you will use

Roasting Pan

Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Herbes De Provence

Celeriac

Carrot

Pepper

Meat

Salt

Cooking Oil

Pour wine and broth into pan and cover pan tightly with heavy-duty foil.

Ingredients you will need

Broth

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Roast 1 hour.

Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Transfer lamb to carving board and tent with foil.

Ingredients you will need

Lamb

Equipment you will use

Aluminum 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.)

Ingredients you will need

Celeriac

Carrot

Onion

Equipment you will use

Sieve