Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup Dijon mustard3 garlic cloves, finely chopped
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- 2 teaspoons chopped rosemary
- One 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
4
Food & Wine
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