Roast Leg of Lamb

• 1 leg of lamb (about 6 pounds)
• 3 to 4 garlic cloves, thinly sliced (you will need at least 50 very thin slivers)
• 25 rosemary leaves, plus 1 whole bunch for pan (reserve 1 tablespoon leaves)
• 25 small sprigs thyme, plus 1 whole bunch for pan
• 4 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 4 onions, peeled and quartered
• 8 small carrots, peeled and halved lengthwise if thick
• 6 medium stalks celery, peeled and halved crosswise
• 12 new potatoes, halved if large
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, room temperature
• 1/2 cup dry red wine
• 2 teaspoons dijon mustard
• 1 cup Basic Brown Stock (page 50)

1. Prepare lamb Heat oven to 500F.
2. Trim lamb of excess fat.
3. With the tip of a sharp knife, make about 50 1-inch slits all over lamb.
4. Place a sliver of garlic and a rosemary leaf or small sprig of thyme in each.
5. Rub 1 tablespoon oil over bottom of roasting pan; cover with herb bunches.
6. Place lamb on top.
7. Season lamb with salt and pepper.
8. Cover with plastic wrap; let rest at room temperature 1 to 2 hours.
9. Roast Toss vegetables with remaining 3 tablespoons oil to lightly coat, and season with salt, pepper, and reserved 1 tablespoon rosemary leaves.
10. Surround lamb with some vegetables, without crowding pan, then spread remainder on a rimmed baking sheet.
11. Roast lamb and vegetables 20 minutes; turn vegetables and reduce heat to 375F.
12. Roast until meat thermometer inserted near center of lamb, avoiding bone, registers 130F, for medium-rare 40 to 55 minutes.
13. Transfer lamb and vegetables to a platter; let rest 20 minutes.
14. Make sauce Knead flour and butter together.
15. Pour off fat from pan; place pan over medium heat.
16. Add wine; boil to reduce by half.
17. Add mustard and stock.
18. Stir; reduce slightly.
19. Strain into a saucepan; simmer.
20. Add butter mixture in small pieces, whisking constantly.
21. Remove from heat; season with salt and pepper.
22. Carve and serve Arrange lamb on a platter, surrounded by vegetables.
23. Serve sauce on the side.
24. Holding shank (small) end so lamb is at a 45-degree angle, use a sharp knife to slice the meat thinly parallel to the bone, always slicing away from you.
25. Use long strokes rather than a sawing motion for the prettiest pieces.
26. Turn lamb over and slice off meat in the same manner, working carefully around the shank bone (as there is more sinew there).
27. If the vegetables are ready before the lamb is finished cooking, transfer to a platter and keep warm.
28. If the lamb is ready first, return vegetables to the oven while lamb is resting.

lamb, garlic, rosemary, thyme, extravirgin olive oil, salt, onions, carrots, stalks celery, potatoes, flour, unsalted butter, red wine, mustard, brown stock

Taken from www.epicurious.com/recipes/food/views/roast-leg-of-lamb-393819 (may not work)