Roast Leg Of Lamb With Red Wine Sauce

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1/4 cup extra-virgin olive oil

1/4 cup Dijon mustard

1 tablespoon chopped sage

1 tablespoon chopped parsley

2 teaspoons chopped rosemary

One 7-pound, bone-in leg of lamb

Salt and freshly ground pepper

1 medium onion, coarsely chopped

1 celery rib, coarsely chopped

1 carrot, thinly sliced

1/2 cup dry red wine

2 tablespoons tomato paste

1 cup veal demiglace

1 cup water

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