Roasted Leg of Lamb with Gravy paired with Red Bordeaux

1 cup Dijon mustard
6 large garlic cloves, smashed
2 tablespoons soy sauce
1 teaspoon ground dried rosemary
1/2 cup light olive oil or vegetable oil
1 6-7 pound short leg of choice lamb, fat trimmed to 1/16 inch, the roast tied
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped onions
1/1/2 cups lamb or beef stock or canned low-sodium beef broth
2 tablespoons tomato sauce
salt and fresh ground pepper

In a small bowl, whisk mustard with 2 of the 6 large smashed garlic cloves, soy sauce and rosemary. Gradually whisk in the oil until creamy. Set 1/4 cup of mixture aside and coat the leg of lamb with the remaining mixture. Let the leg of lamb sit at room temperature for several hours.

Preheat oven to 350 degrees. Set the coated leg of lamb, fat side up, on a rack in a shallow roasting pan and cook in the lower third of the oven for 20 minutes. Scatter vegetables and remaining garlic in the pan and reduce the oven temperature to 325 degrees. Continue roasting for about 1 hour and 40 minutes longer. The leg of lamb is done when an instant read thermometer inserted into the thickest part of the meat registers 140 degrees for pink meat. Transfer the leg of lamb to a carving board or platter and let rest for 20 minutes. Remove all the strings before carving.

Meanwhile, spoon off all but 1 tablespoon of fat from the roasting pan. Set the pan over two burners, add stock and tomato sauce and bring to a boil over moderate heat, stirring and scrapping up any brown bits from the bottom of the pan. Strain the sauce into a small saucepan, pressing hard on all the solids to extract all the liquid. Whisk into the sauce the remaining mustard mixture and bring to a simmer. Season with salt and pepper and serve hot.