Garlic Roasted Leg of Lamb

• 1 5-6lb leg of lamb trimmed of fat
• 12 small cloves of garlic
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemar
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano
• Salt and freshly ground black pepper to taste
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/3 cup chopped carrot
• 1 quart dark chicken stock

1. Preheat the oven to 350 degrees F. Cut 12 slits into the lamb, about 1/2 inch in length; push the garlic cloves into the slits. In a small bowl combine the oil and herbs and rub the mixture all over the lamb. Season with salt and pepper. 
2. Roast the lamb in a large flameproof roasting pan for 1hour and 45 minutes or until medium-rare, basting occasionally with the pan juices. 
3. Transfer to a warm serving platter and tent with aluminum foil to keep warm. Spoon off the fat from the roasting pan and leave the natural juices behind. 
4. Place the pan over medium heat; add the onion, celery, and carrot; cook, stirring, until browned. The meat juices should caramelize on the bottom of the pan and separate from the fat. Spoon off the fat. Add the chicken stock and any juices from under the lamb. Scrape up any browned bits from the bottom of the pan and stir to dissolve them. Bring to a simmer and cook, stirring, until the liquid is reduced by one third. Adjust the seasonings. To serve, strain the juices through a fine sieve lined with cheesecloth into a warmed sauceboat. Serve alongside the lamb. 

Yields 4 servings