1 6-8 pound Leg of Lamb
4 cloves Garlic -- sliced
4 tablespoons Olive oil, divided
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon Coarse-ground black pepper
2 large Carrots -- quartered
2 ribs Celery -- quartered
1 large Onion, unpeeled -- cut in wedges
2 28-oz.cans Italian Tomatoes, with liquid -- cut up
1 tablespoon Sugar
Juice of 2 Lemons
Preheat oven to 325 degrees. Use a sharp knife to cut 1/2"-deep slits over fatty surface of lamb; stuff garlic slices into slits. Rub meat with 1 tablespoon of the oil; sprinkle with oregano, salt and pepper. In a large roasting pan heat the remaining oil on top of the stove over medium heat; brown roast on all sides. Remove meat to a plattter; place carrots, celery and onion in the bottom of the roaster (this serves as a rack). Place meat on top of vegetables; roast 45 minutes. Add tomatoes and liquid, sugar and lemon juice. Continue roasting 20-25 minutes per pound, basting frequently with pan juices, until the internal temperature reads 135 degrees for medium rare (the roast will continue to cook internally while resting).
Remove roast to warm platter; let stand 15-20 minutes before carving. Meanwhile, cook pan juices and vegetables on top of the stove over medium heat until slightly thickened, stirring occasionally. Strain sauce, pressing down on vegetables to get all the juices; discard solids and serve sauce with lamb separately.