Ingredients

serves 8

　　1 6- to 7-pound leg of lamb, trimmed

　　Coarse salt and freshly ground pepper

　　2 garlic cloves, thinly sliced

　　2 tablespoons plus 2 teaspoons Dijon mustard

　　2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish

　　1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish

　　2 tablespoons extra-virgin olive oil

　　2 onions, peeled and quartered

　　4 carrots, peeled

　　4 stalks celery

　　6 new potatoes, halved if large

　　2 tablespoons all-purpose flour

　　2 tablespoons unsalted butter, softened

　　1/2 cup dry red wine

　　1 cup homemade or low-sodium store-bought beef stock

　　

Step 1

Preheat the oven to 500°F. Season the lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.

　　

Step 2

Rub the oil over the bottom of a roasting pan; cover with herb bunches. Place the lamb on top. Roast 20 minutes; reduce heat to 375°F. Add the onions, carrots, celery, and potatoes; season with salt and pepper. Roast until a meat thermometer inserted near center, avoiding bone, reads 140°F, about 70 minutes. Transfer the lamb and vegetables to a platter; let rest 20 minutes.

　　

Step 3

Meanwhile, make the sauce: Knead the flour and butter together. Pour off the fat; place the pan over medium heat. Add the wine; reduce by half. Add the remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add the butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.