Roasted Leg Of Lamb

• 1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat
• 2 sprigs rosemary, roughly chopped
• 4 sprigs thyme, roughly chopped
• 1/2 cup coarse sea salt
• 4 tablespoons cracked black pepper
• 4 tablespoons olive oil
• 1 medium carrot, roughly chopped
• 1 large onion, roughly chopped
• 1 head garlic, halved crosswise
• 2 stalks celery, roughly chopped
• 1 1/4 cups dry white wine
• 2 cups chicken stock, or low-sodium chicken broth
• Salt and freshly ground white pepper

1. Place the lamb in a shallow container and sprinkle evenly on all sides with the herbs, coarse sea salt and cracked black pepper; rub to coat. Cover and refrigerate for at least 6 hours and up to 12.
2. Brush off excess herbs and salt from the lamb and let stand at room temperature for one hour. Preheat oven to 285 degrees F and place rack on the bottom shelf. Heat olive oil in a large roasting pan or cast-iron pot over high heat. Add the lamb and sear until browned on all sides, 10 to 15 minutes. Transfer lamb to a platter. Reduce heat to medium and scoop out and discard all but a few tablespoons of fat. Add the carrot, onion, garlic and celery to the pot and cook, stirring for 5 minutes. Add the wine and bring to a simmer, scraping any browned bits stuck to the bottom. Reduce by half, add chicken stock, return to a simmer and place seared lamb in the pan. Transfer to the oven and roast for 8 hours, basting the lamb with the pan juice every 20 minutes. Cover the pan with a lid or aluminum foil midway through, once the lamb is deeply browned.
3. Transfer the lamb to a platter and rest in a warm place for 15 minutes. Meanwhile, carefully drain the pan juices through a fine meshed sieve into a saucepot; discard the solids. Simmer the juices to reduce to saucy consistency, ladling off excess fat that rises to the top; adjust seasoning if necessary. Serve the lamb family style, carving and serving with the pan sauce.

lamb, rosemary, thyme, salt, cracked black pepper, olive oil, carrot, onion, garlic, stalks celery, white wine, chicken stock, salt

Taken from www.epicurious.com/recipes/member/views/roasted-leg-of-lamb-50179416 (may not work)