Roast Leg of Lamb With Garlic Rosemary Sauce

• 5 to 6 lamb or veal bones
• 3 carrots cut in chunks
• 3 stalks celery, sliced
• 1 head garlic, split
• 1 onion, sliced
• 1 bottle dry white wine
• 2 quarts water
• 2 tomatoes
• 4 sprigs parsley
• 2 sprigs rosemary
• 1 bay leaf
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• Sprigs of fresh rosemary to garnish
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon fresh rosemary leaves
• 1/4 cup olive oil
• 1 7- to 8-pound whole leg of lamb

1. The day before, preheat oven to 375 degrees.
2. Place the bones in the roasting pan and roast them until browned.
3. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown.
4. Roast them for 5 to 10 minutes.
5. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
6. Add white wine, water, tomatoes, parsley, rosemary and bay leaf.
7. Simmer, uncovered, for 45 minutes.
8. Or until liquid has been reduced by a third in volume.
9. Remove bones and vegetables and strain stock into a smaller pot.
10. Continue reducing until you have a cup of liquid, which may take about 45 minutes.
11. Season to taste with salt and pepper.
12. The sauce can be prepared ahead of time up to this point and refrigerated until needed.
13. Prepare marinade for the lamb.
14. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil.
15. Spread mixture over lamb, wrap in foil and refrigerate overnight.
16. Bring lamb to room temperature before roasting.
17. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done.
18. Rest lamb in a warm place for 15 to 20 minutes before carving.
19. Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat.
20. Garnish the lamb with sprigs of rosemary and serve.

veal bones, carrots, stalks celery, garlic, onion, white wine, water, tomatoes, parsley, rosemary, bay leaf, salt, unsalted butter, rosemary, garlic, mustard, soy sauce, rosemary, olive oil, lamb

Taken from cooking.nytimes.com/recipes/8064 (may not work)