Slow Roasted Boneless Leg of Lamb

This slow-roasted boneless leg of lamb is roasted for 4 hours on a bed of vegetables. It's tender, easy to make, and serves a decent-sized crowd.

Chop some potatoes, carrots, celery, and onions.

Add the chopped vegetables to a baking dish and sprinkle with some salt and pepper.

Place the marinated boneless leg of lamb on top of the vegetables.

Add a parchment paper on top of the lamb.

Tight press the foil around the edges of the baking pan. Bake at 325 ℉ (165 ℃) for 4 hours.

Remove from the oven. Cut off the string mesh. Broil for 2 to 4 minutes. Slice and set aside.

Strain the lamb drippings.

In a separate pot, add butter and flour to make a roux.

Add in the lamb drippings, continuing to whisk until thick. Serve lamb gravy on the side.