Roast Leg of Lamb with Red Wine Sauce

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1/4 cup Dijon mustard
3. 1 tablespoon chopped sage
4. 1 tablespoon chopped parsley
5. 2 teaspoons chopped rosemary
6. One 7-pound, bone-in leg of lamb
7. Salt and freshly ground pepper
8. 1 medium onion, coarsely chopped
9. 1 celery rib, coarsely chopped
10. 1 carrot, thinly sliced
11. 1/2 cup dry red wine
12. 2 tablespoons tomato paste
13. 1 cup veal demiglace
14. 1 cup water

1. Preheat the oven to 375°. In a bowl, mix 2 tablespoons of the oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season with salt and pepper.
2. In a roasting pan, toss the onion, cel­ery and carrot with the remaining oil. Place the lamb fat side up on the vegetables. Roast for 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes.
3. Set the roasting pan over 2 burners. Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
4. Carve the lamb and serve the slices with the red wine sauce.