Slow Roasted Leg of Lamb (Bone-In or Boneless)

1. Preheat oven to 300°F for bone-in, 325°F for boneless.
2. Cut and quarter the onion and orange. Break up the head of garlic and remove skins or have 15-20 cloves peeled and ready. Rough chop the celery and set all in the bottom of a large roasting pan with the carrots and rosemary.
3. Lay the lamb on top and season generously with kosher salt and black pepper on both sides. Leave the bone side up (if using) and pour in the beef broth and water. Drizzle the olive oil on top of lamb and then cover with foil and place in the hot oven (See Note 2 for different weights and roasting times).
4. Remove from oven and set foil aside. Carefully flip lamb, baste with pan juices and return to oven. Roast, uncovered, basting every 15 minutes, for 45 minutes or until the outside is a rich, golden brown.
5. Remove lamb from pan and keep warm on a serving plate covered with foil.

For Pan Gravy

1. Move roasting pan to stove top over 2 burners. Using a slotted spoon remove the vegetables (See Note 3), rosemary sprigs and citrus, leaving the roasted garlic. Mash the garlic with the back of a wooden spoon and bring the pan juices to a boil. Sprinkle the flour over the gravy and whisk to incorporate. Turn heat to low and simmer until thickened. Add water if too thick, or cook longer to reduce if gravy is thin. Feel free to strain if you do not want the garlic/rosemary pieces and serve alongside roasted lamb. I serve with mashed potatoes.