Login to Save Like

Ingredients

• 1/4 cup  extra-virgin olive oil
• 1/4 cup  Dijon mustard
• 1 tablespoon  chopped sage
• 1 tablespoon  chopped parsley
• 2 teaspoons  chopped rosemary
• 1 7-pound  bone-in leg of lamb
•   Salt and freshly ground pepper
• 1   medium onion, coarsely chopped
• 1   celery rib, coarsely chopped
• 1   carrot, thinly sliced
• 1/2 cup  dry red wine
• 2 tablespoons  tomato paste
• 1 cup  veal demiglace
• 1 cup  water

Description

Some Of The Most Creative New Wine Lists Are Emphatically Local. Broadway East In NYC Champions New York State Wines, While Terroir In Portland, Oregon, Supports Pacific Northwest Producers; Chef Stu Stein Serves This Lamb With A Columbia Valley Syrah.

Recipe.com