Roasted Lamb with Vegetable Sauce — Jewish Food Society

Ingredients

• 1 boneless leg of lamb or bone-in lamb shoulder, (approximately 5 lbs)
• Kosher salt
• ¼ cup + 1 tablespoon extra virgin olive oil
• 2 large yellow onions, minced
• 1 teaspoon paprika
• 1 lb. carrots, peeled and chopped
• 1 lb. celery, chopped, including leaves
• 10 cloves garlic, peeled
• 2 cups red wine (older red wine preferred)
• Fresh parsley, chopped for garnish
• Freshly ground black pepper (to taste)