Roasted Leg o' Lamb

posted by Guy Fieri
Recipe courtesy of Guy Fieri Recipe courtesy Guy Fieri SHOW:Guy's Big Bite EPISODE:Guy Had a Litt

Ingredients:

One 3-pound boneless leg of lamb
Juice of 1 lemon
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 onion, roughly chopped
10 cloves garlic, peeled
4 sprigs fresh rosemary, leaves removed and stems reserved
2 sprigs fresh thyme, leaves removed and stems reserved
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 cup white wine
1 1/2 cups chicken stock

Directions:

Preheat the oven to 250 degrees F.
Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it.
To a roasting pan, add the carrots, celery and onions.

Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.

Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving.