Herb-Roasted Leg of Lamb with Vegetables and Jus Recipe

Ingredients

• 4 medium onions, peeled (roots trimmed but still attached) and quartered
• 1 large stalk celery, quartered
• 6 large garlic cloves, lightly crushed and peeled
• 4 tablespoons extra-virgin olive oil
• 1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
• 1 teaspoon herbes de Provence
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 medium carrots, peeled and cut into 3-inch-long pieces
• 2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
• 1 1/2 cups dry white wine
• 1 1/2 cups low-sodium beef broth or chicken broth