Nutrition per serving may change if servings are adjusted.
1 (7 pound) leg of lamb
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
3 medium carrots, chopped
3 stalks celery, chopped
1 sprig fresh rosemary
2 cloves garlic, sliced
Fresh rosemary sprigs (optional)
Preheat oven to 400°F. Trim any excess fat and membrane from the leg of lamb and discard. Brush oil on the lamb and sprinkle with salt and pepper. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of lamb, making sure the thermometer doesn't touch the bone. Roast, uncovered, for 30 minutes.
Reduce oven temperature to 325°F. Combine undrained tomatoes, onions, carrots, celery, rosemary and garlic in a large bowl. Spoon into the roasting pan around the meat.
Roast 45 to 55 minutes more or until meat thermometer registers 135°F (for medium-rare) or 60 to 70 minutes more or until meat thermometer registers 150°F (for medium), stirring vegetables once. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F for medium-rare or 160°F for medium. Stir vegetables and serve with meat. If desired, garnish with rosemary sprigs.