Roast Lamb With Ricotta Gnocchi And Morels

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Details

15 Ingredients

• One 5-lb butterflied leg of lamb
• Salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 3 large carrots, sliced 1/2 inch thick
• 4 celery ribs, sliced 1/2 inch thick
• 2 large onions, coarsely chopped
• 4 garlic cloves, smashed
• 2 cups dry red wine
• 1 oz dried morels
• 2 Tbsps tomato paste
• 3 cups chicken stock or low-sodium broth
• 1 Tbsp unsalted butter
• 1 large shallot, minced
• 2 Tbsps chopped flat-leaf parsley
• Sheep's-Milk Ricotta Gnocchi