Herbes de Provence Leg of Lamb | Williams Sonoma

Ingredients

• 1 boneless leg of lamb, about 4 lb.
• 4 shallots, chopped
• 4 garlic cloves, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 2 tsp. herbes de Provence
• 1/2 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 3 Tbs. olive oil
• 1 yellow onion, sliced
• 1 parsnip, peeled and sliced
• 1 cup dry white wine
• 2 cups chicken stock
• 1 Tbs. chicken demi-glace