Boneless Leg Of Lamb Roast

My family really likes lamb, so I always look for new ways to fix it. This one is based on a Bobby Flay recipe. It’s easy and fabulous.

2 tbsp. olive oil

1 boneless leg of lamb (3 lbs or so)

Salt and pepper

4 cloves garlic

1 each medium onion, carrot, celery stalk, coarsely chopped

1 cup dry red wine

3 cups chicken stock

1 14.5 can crushed tomatoes

Lots of fresh marjoram or thyme (I prefer marjoram but it’s not always available)

3 tbsp. honey

Preheat over to 325F.

Heat oil in Dutch over (I use Le Crueset) until shimmering. Season lamb and brown on all sides, about 5 minutes per side. Remove. Add garlic and vegetables and sauté until soft and golden brown, about 8 minutes. Add all other ingredients to pot, return lamb to pot and bake, covered, for 3 hours. Remove the meat and strain the sauce through a mesh strainer. If you like thicker sauce, reduce it. I like it just the way it is. I serve this with roasted potato wedges drizzled with olive oil and baked with fresh rosemary sprigs.