1 bone-in leg of lamb, 4 to 4½ pounds
6 cloves garlic, smashed
1 tablespoon fresh or dried rosemary
1 teaspoon fresh or dried thyme leaves
Kosher salt and coarsely ground black pepper
¼ cup olive oil
2 large carrots, cut into large pieces
1 large onion, peeled and cut into large pieces
3 ribs celery, cut into large pieces
1 tablespoon all-purpose flour
1½ cups chicken broth
1 cup red wine
1 bay leaf
1 tablespoon red currant jelly
1. Preheat the oven to 400 degrees. Remove the lamb from the refrigerator, and allow it to come to room temperature. Rub the garlic, rosemary, and thyme all over the lamb, and season liberally with the salt and pepper. Heat the oil in a large roasting pan over high heat. Carefully place the lamb into the roasting pan, and, using tongs, sear all sides of the meat until golden brown. Remove the lamb from the roasting pan and set aside.
2. Reduce the heat to medium, and add the carrots, onions, and celery to the roasting pan. Stir briefly. Make a bed with the vegetables, and place the leg of lamb on top of the vegetables. Place the roasting pan in the center of the oven. Roast the lamb for 45 minutes uncovered and then an additional 45 minutes covered with aluminum foil until it reaches an internal temperature of 160 degrees to 170 degrees. Remove the lamb from the oven, and lift it onto a clean plate. Allow the roast to rest, covered, for about 20 minutes.
3. Carefully strain off most of the excess fat from the roasting pan. You should have about ¼ cup left in the bottom along with the vegetables. Return the pan to the stovetop, and over low heat, add the flour and stir. Next stir in the chicken broth and red wine, and add the bay leaf and red currant jelly. Increase the heat, bring the sauce to a boil, and adjust the seasoning. Pour any accumulated juices from the lamb into the sauce. Remove the vegetables to a warm serving platter, and strain the sauce into a sauceboat. Slice the meat thinly and serve with the sauce and vegetables.
MAKES 6 TO 8 SERVINGS