- Meat Thermometer (Essential for monitoring internal temperature of the meat)
- Digital Instant Read Meat Thermometer (Features accurate readings within seconds for large cuts like a leg of lamb)
- Oven Roaster Tray (12-inch, Spacious enough to fit a whole leg of lamb and evenly distributes heat)
- Oven Roaster Tray (12-inch)
- Stainless Steel Meat Skewers
- Heavy-Duty Baking Sheet
- Roasting Rack with Grid Insert, Oven Safe up to 500 Degrees Fahrenheit
- Jelly Jar (24-ounce)
- Kitchen Timer (Digital)
- Cooling Rack
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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