4 to 5poundssemi-boneless leg of lamb, trimmed of fat,
1cupfinely chopped onion,
1cupfinely chopped celery,
1/2cupfinely chopped carrot,
3/4cupdry red wine,
2poundsred potatoes, size "C",
2tablespoonsminced fresh rosemary leaves,
2tablespoonsminced fresh thyme leaves,
1teaspooncoarse ground black pepper,
1Combine rub ingredients in a small bowl. Press onto top and sides of lamb. Set aside 30 minutes or cover and refrigerate overnight.
2Heat oven to 325 degrees F
3Chop onion, celery and carrot finely.
4Heat oil in a large skillet over medium-high heat. Sear topside of lamb 3 minutes or until browned; turn and sear second side. Remove lamb to a rack in a large roasting or baking pan, herb-side up.
5Add onion, celery and carrot to juices in skillet. Sauté 6 to 8 minutes or until tender. Stir in red wine; scrape and stir in any browned bits left in bottom of skillet.
6Arrange potatoes around roast. Pour vegetable and wine mixture over lamb and potatoes. Roast in center of oven 25 to 35 minutes per pound (uncovered), about 2 to 2 1/2 hours. Remove from oven when center of lamb reaches 135 to 140 degrees for medium-rare doneness. Let stand 15 minutes before carving into thin slices. Serve au jus over lamb slices.
No Nutritional Information Available