about 2 kg leg of lamb
salt
black pepper
clarified butter
some onions
some carrots
(a few garlic cloves)
500 ml water

Peel the onions and carrots and cut into chunks. Roast them briefly in hot skillet in a small amount of clarified butter until darkly browned and place on the bottom of an oven pan. Add the peeled garlic cloves and water.

Place a roasting rack over the vegetables in the oven pan. Place the leg of lamb on the rack. The meat juices will drip on bottom of the pan during cooking. Rub the leg with some salt and pepper and brush with clarified butter. Insert a meat thermometer in the thickest part of the leg, taking care it does not touch the bone.

First brown the leg at 175 °C for 15 minutes and brush the surface with clarified butter. Then reduce the heat to 100 - 150 °C and continue cooking  —  basting the leg every now and then with the cooking juices accumulated on the bottom of the pan  —  until the meat thermometer reads 70 - 72 °C.

Wrap the leg in foil and let rest for about 15 - 30 minutes before carving. Meanwhile, prepare a garlic sauce to be served with the lamb. In addition, serve Hasselback potatoes, champagne onions and boiled Brussels sprouts and baby carrots glazed with butter and honey.