Roasted Lamb with Vegetable Sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Pepper mill
- Pot
- Stove
- Wooden spoon
- Kitchen timer
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)
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