While some recipes call for boneless legs that may be stuffed and rolled, I find that this recipe keeps more flavor of the lamb with the bone in. For a great holiday lamb, this is the best. It may take some time, but your guests will rave over it, I promise!
- 6 pound leg of lamb
- 1 ½ Tablespoons of dried rosemary
- 4-6 garlic cloves cut into medium size pieces
- 1 ½ Cups good olive oil
- 2 cups chopped onions
- 2 cups chopped carrots
- Cups chopped celery 3 Tablespoons all-purpose flour
- 1 ½ cups dry white wine
- 2 cups chicken broth
- 2 cups hand crushed, canned, imported San Marzano Italian plum tomatoes
- Pepper to taste
Preheat oven to 375 F.Trim the lamb of fat. Generously salt and season the lamb with rosemary, pushing the seasonings into all the crevices. Do the same with the garlic, make little slits, and push the garlic into the slits. You can use more garlic if you prefer.
Heat oil in a large, heavy bottomed roasting pan over medium heat on top of the stove. Add the lamb and roast in preheated oven for 30 minutes.Stir in the onions,carrots, and celery and roast for another 20 minutes or until vegetables are beginning to brown.
Remove pan from the oven and lift the lamb onto a plate. Lower oven temp to 350 degrees Farenheight.Drain the vegetable through a fine sieve, allowing all excess oil to drain off. Return drained veggies to the pan. Stir in the flour and combine. Stir in the wine. Add chicken broth and tomatoes and mix together well.
Return the lamb to the roasting pan, and roast for another 20 minutes or until a meat thermometer reads 155 degrees, for medium.Remove lamb to serving platter. Pour all the vegetable liquid through a fine sieve into a saucepan, pushing on the vegetable to get all the flavors and juice out. Place the gravy over medium heat and bring to a boil. Taste, and add salt and pepper if needed.
Pour the gravy over the lamb and serve, or serve the gravy on the side.