Herbes de Provence Leg of Lamb

Using a sharp knife, trim away most of the fat from the surface of the lamb. Lay the lamb flat, with the bone side up, on a cutting board and trim away any large pockets of fat. Cut several shallow slashes through the thicker muscles to make the lamb a more even thickness. Using a meat mallet, pound the lamb to an even thickness of 1 to 1 1/4 inches.

In a small bowl, stir together the shallots, half of the garlic, the parsley, mint, 1 tsp. of the herbes de Provence, the 1/2 tsp. salt and the 1/2 tsp. pepper. Rub the cut side of the lamb with 1 Tbs. of the olive oil and spread the herb mixture almost to the edges of the lamb. Starting from the short side, roll up the lamb tightly around the stuffing, forming a cylinder. Securely tie the roll at 2-inch intervals with kitchen twine. Season the lamb all over with the remaining 1 tsp. herbes de Provence, salt and pepper.

In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the lamb and brown on all sides, 12 to 15 minutes total. Transfer to a plate.

Add the onion and parsnip to the insert or pan, reduce the heat to medium and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the remaining garlic and cook until fragrant, about 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom. Bring to a boil and cook until the wine is reduced by half, 3 to 5 minutes. Stir in the stock and demi-glace and bring to a simmer.

If using a slow-cooker insert, return the lamb and any accumulated juices to the insert and transfer to the slow-cooker base. If using a sauté pan, transfer the vegetables and liquid to a slow cooker and add the lamb and juices. Cover and cook on high according to the manufacturer’s instructions until the lamb is very tender, 4 to 5 hours. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.

Using a large, shallow spoon or ladle, skim off the fat from the cooking liquid. Adjust the seasonings with salt and pepper. Transfer to a warmed sauceboat.

Remove the strings from the lamb. Cut the lamb crosswise into slices and arrange on a warmed platter. Serve immediately and pass the sauce alongside. Serves 6 to 8.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).