Herb-Crusted Leg of Lamb with Potatoes

4 to 5 pounds semi-boneless leg of lamb, trimmed of fat,

2 tablespoons olive oil,

1 cup finely chopped onion,

1 cup finely chopped celery,

1/2 cup finely chopped carrot,

3/4 cup dry red wine,

2 pounds red potatoes, size "C",

2 tablespoons olive oil,

2 tablespoons minced fresh rosemary leaves,

2 tablespoons minced fresh thyme leaves,

3 cloves garlic,

1 teaspoon kosher salt,

1 teaspoon coarse ground black pepper,

Directions

1 Combine rub ingredients in a small bowl. Press onto top and sides of lamb. Set aside 30 minutes or cover and refrigerate overnight.

2 Heat oven to 325 degrees F

3 Chop onion, celery and carrot finely.

4 Heat 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.

5 Add 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.

6 Arrange 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.

Nutritional Information

No Nutritional Information Available