Name: Herb-Roasted Leg of Lamb with Vegetables and Jus
Yield: Makes 8 to 10 servings
Ingredients: 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

Image may contain Food Lunch Meal Dish Drink Wine Alcohol Beverage Glass Red Wine Dinner and Supper

Herb-Roasted Leg of Lamb with Vegetables and JusDeborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

Recipe notes

See Related Recipes and Cooking Tips

A Do-Ahead Easter Dinner
This simple yet elegant meal is practically stress-free.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipe notes

A Do-Ahead Easter Dinner