Preheat the oven to 325 degrees. Remove the lamb from the refrigerator and bring to room temperature, around 1 hour. Salt the meat on all sides.

Heat the tablespoon of olive oil in a large, 12” sauté pan set over medium heat. Add the lamb to the pan and sear the lamb on all sides until browned and fragrant, 10-12 minutes, then set aside.

Add the chopped onions, paprika, carrots and celery to a large, 9x13 roasting pan. Drizzle with the remaining ¼ cup of olive oil and mix to combine. Place the lamb on top of the vegetables. Cut small slits into the leg of lamb and place the garlic cloves into the slits.

Add in the red wine and roast for approximately 1 hour, basting the lamb every 15 minutes. Once the lamb is cooked, remove from the pan, and let it rest for 15 minutes.

Remove the vegetable mixture and puree in a blender. Spread the pureed vegetable sauce onto a platter. Top with the roasted lamb and fresh parsley. Serve hot.