Ingredients

• 3 carrots , coarsely chopped
• 1 head garlic , split but not peeled
• 1 , 5 pound
• 1.25 cups red wine
• 1.25 cups lamb stock
• salt and freshly ground black pepper to taste

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
5. 5 Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
6. 6 While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

Nutrition per serving