My lamb that I prepared for my guests on New Year's Eve:
Ingredients for 6/8 people:Leg of lamb (or mutton) about 2 kilos, 1 large carrot, 2 green leeks, 3 cloves of garlic, 3 white onions with their stems, 1 bunch of chives, 1 of flat-leaf parsley, coarse salt, pepper, veal stock 50 cl, dry white wine 50 cl, thyme, Bourdaine honey.
Cut the carrots into fine julienne, do the same with the green leek, cut the white onion tails, mince the white onions, chop the herbs. Crush the peeled garlic cloves and chop them.
Place the lamb in the oven dripping pan, preheat it to 220°C, add the vegetable and herb garnishes around the lamb, coat the top of the lamb with a spoonful of Bourdaine honey, salt and ground pepper, add the white wine, then the veal stock, put in the oven.
Leave to cook for one hour at 220°C, then lower the temperature to 170°C, baste regularly and rewet during cooking with water, do not leave the lamb dry out.
Four hours later, take the lamb out, place it in a hot dish on a plate warmer with its garnishes.
