Peel onions and carrots and cut in chunks.
Roast them briefly in hot skillet in little clarified butter
until darkly browned and place on bottom of oven pan.
Add peeled garlic cloves and water.
Place a roasting rack over vegetables in oven pan.
Place leg of lamb on rack. The meat juices will drip on bottom of pan
Rub leg with salt and pepper and brush with some clarified butter.
Insert a meat thermometer in the thickest part of leg,
taking care it doesn't touch the bone.
First brown leg at 175 °C (347 °F) for 15 minutes and
brush surface with clarified butter.
Then reduce heat to 100 - 150 °C (212 - 302 °F) and continue cooking —
basting leg with cooking juices every now and then —
until meat thermometer reads 70 - 72 °C (158 - 161 °F).
Wrap leg in foil and let rest for about 15 - 30 minutes
Meanwhile, prepare a garlic sauce.
Serve leg of lamb with garlic sauce, Hasselback potatoes, champagne onions,
brussels sprouts and baby carrots glazed with butter and honey.
RETURN TO SHEEP HOLLOW RECIPES