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

Description

This Roast, With Its Light, Flavorful Vegetable Gravy, Is Perfect For Spring.

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