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Herb-Roasted Leg of Lamb with Vegetables and Jus Recipe

Herb-Roasted Leg of Lamb with Vegetables and Jus Recipe

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Herb-Roasted Leg of Lamb with Vegetables and Jus

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Ingredients

Count

Nutrition

298

Calories

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Ingredients:

Serving

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 tbsp extra-virgin olive oil
1 (7-lb) boneless leg of lamb, trimmed, rolled , and tied
1 tsp herbes de provence
1 1/2 tsp kosher salt
1/2 tsp 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

Directions:

Preheat oven to 400°F.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	298.16 Kcal (1248 kJ)
Calories from fat	169.46 Kcal
		% Daily Value*
Total Fat	18.83g	29%
Cholesterol	37.42mg	12%
Sodium	599.41mg	25%
Potassium	476.9mg	10%
Total Carbs	12.54g	4%
Sugars	5.11g	20%
Dietary Fiber	2.71g	11%
Protein	11.83g	24%
Vitamin C	7.5mg	13%
Vitamin A	0.5mg	15%
Iron	1.2mg	7%
Calcium	48.2mg	5%

Amount Per 100 g
Calories	112.07 Kcal (469 kJ)
Calories from fat	63.7 Kcal
		% Daily Value*
Total Fat	7.08g	29%
Cholesterol	14.07mg	12%
Sodium	225.32mg	25%
Potassium	179.27mg	10%
Total Carbs	4.71g	4%
Sugars	1.92g	20%
Dietary Fiber	1.02g	11%
Protein	4.45g	24%
Vitamin C	2.8mg	13%
Vitamin A	0.2mg	15%
Iron	0.4mg	7%
Calcium	18.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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