• Kosher salt and pepper
• 1 cup Dijon mustard
• 1/2 cup clarified butter
• 1/2 cup butter
• 2 heads garlic, minced or pressed
• 3 cups red wine
• 2 cups lemon juice
• 3 tablespoons oregano
• 2 stalks celery, chopped
• 1 tablespoon roux
• 2 rosemary sprigs
• 8 pounds leg of lamb
• 2 carrots, chopped roughly
• 1 onion, chopped
Pulverize pressed garlic with a mortar and pestle then combine in a bowl with mustard and lemon juice. Mix well.
Trim extra fat from lamb, add salt and pepper and rub with garlic mixture.
In a roasting pan, saute carrots, celery and onions with butter until soft; then sear lamb and place in a 350 degree oven for about 1 and 1/2 hours or until desired temperature.
Remove lamb from roasting pan and allow to rest 15 minutes before carving.
Deglaze roasting pan with red wine and strain juices and drippings into a sauce pan with rosemary.
Add roux to sauce and whisk over medium heat until sauce thickens.
Serve lamb drizzled with sauce and vegetables on the side.