Cosciotto di Agnello al Forno con Carciofi

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and black pepper to create a marinade.

Rub the marinade all over the leg of lamb, ensuring it is well coated.

Place the lamb in a roasting pan and surround it with the chopped carrots, onion, and celery.

Pour the red wine and beef broth into the bottom of the roasting pan.

Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Baste the lamb with the pan juices every 30 minutes during roasting.

Once done, remove the lamb from the oven and let it rest for 15-20 minutes before carving.

Serve the lamb with the roasted vegetables and pan juices.

Spice Level: