The stunning 5-hour leg of lamb I served my New Year's Eve guests:
Ingredients (serves 6-8):
Leg of lamb (or mutton), about 2 kg
1 large carrot
2 green leeks
3 cloves of garlic
3 white onions with their stems
1 bunch of chives
1 bunch of flat-leaf parsley
Coarse salt
Pepper
50 cl veal stock
50 cl dry white wine
Thyme
Bourdaine honey
Cut the carrot into fine julienne strips and do the same with the green leeks. Trim the white onion stems, mince the onions, and chop the herbs. Peel, crush, and finely chop the garlic cloves.
Place the lamb in an oven roasting pan and preheat to 220°C. Arrange the vegetable and herb mixture around the lamb. Brush the top with a spoonful of Bourdaine honey, season generously with coarse salt and ground pepper, then add the white wine and veal stock. Roast in the oven.
Cook for 1 hour at 220°C, then lower to 170°C. Baste regularly and add water as needed to keep moist—never let it dry out.
Four hours later (total 5 hours), remove the lamb and transfer to a hot serving dish on a plate warmer with its garnishes.
