Name: Herb-Roasted Leg of Lamb with Vegetables and Jus
Yield: Makes 8 to 10 servings
Ingredients: 4 medium onions, peeled (roots trimmed but still attached) and quartered; 1 large stalk celery, quartered; 6 large garlic cloves, lightly crushed and peeled; 4 tablespoons extra-virgin olive oil; 1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied; 1 teaspoon herbes de Provence; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 6 medium carrots, peeled and cut into 3-inch-long pieces; 2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks; 1 1/2 cups dry white wine; 1 1/2 cups low-sodium beef broth or chicken broth

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Herb-Roasted Leg of Lamb with Vegetables and JusDeborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

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