In a large bowl or resealable bag, marinate the boned leg of lamb overnight in 1 cup of white wine, 1 cup of chicken broth, and a drizzle of extra virgin olive oil.

The next day, remove the lamb from the marinade, discarding the marinade.

Pat the lamb dry with paper towels.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a small bowl, combine the chopped garlic, lemon juice, minced parsley, and bread crumbs to create a paste.

Make small pockets in the lamb and fill them with the garlic-herb paste. Rub any remaining paste on the outside of the lamb.

Tie the lamb securely with kitchen twine to maintain its shape during roasting.

In a roasting pan, combine the julienned carrots, julienned celery, and chopped onion.

Roll the vegetables in thyme, ensuring they are well coated.

Place the tied lamb on top of the bed of vegetables in the roasting pan.

Mix the remaining 1 cup of chicken broth and 1 cup of white wine together.

Baste the lamb with the broth and wine mixture every 30 minutes during roasting, also using the pan juices to baste.

Roast the lamb for 40 to 45 minutes per pound, or until a meat thermometer inserted into the thickest part of the lamb registers 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, or your preferred doneness.

Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.

Serve the carved lamb with the roasted vegetables on the side.