Family-style Roast Leg of American Lamb - Cascade Creek

Ingredients

• 1/4 cup Whole diced butter
• 1/4 cup Olive oil
• 4 to 6 lbs American Lamb leg, trimmed, bone-in, tied
• 1 tsp Kosher salt
• 1 tsp Freshly ground black pepper
• 3 tsp Olive oil
• 1/4 lb Lamb bacon, diced, or pancetta
• 1 Sweet onion, peeled, sliced into slivers
• 1 (small) Fennel bulb, quartered, cleaned, thinly sliced
• 4 Garlic cloves, sliced medium
• 4 Red or yellow carrots, peeled, sliced into 1/4-inch circle
• 3 (Stalks) Celery, peeled, diced into 1/2-inch pieces
• 4 tbsp Tomato paste
• 1/2 cup Dry red wine
• 1 cup Lamb or chicken broth
• 1 cup Diced Italian tomatoes, peeled, seeded
• 3 (springs) Fresh rosemary, picked lightly, minced
• 1/4 cup Fresh chopped parsley