- 1 bone-in leg of lamb (7-8 pounds)
- Olive oil, for liberal drizzling
- Kosher salt and pepper
- 1 bottle dry, crisp white wine
- 4 cups chicken stock (32 ounces)
- A large bundle of herbs: thyme, rosemary, parsley, fresh bay
- 3 bulbs garlic, ends cut and exposed
- 4 tablespoons butter
- 4 tablespoons flour
Pre-heat the oven to 300°F.
Heat a large roasting pan coated with olive oil over high heat. Season the leg of lamb evenly all over, then add to the hot pan and brown all over. Add the wine, herbs and stock to the pan; bring to a low boil and transfer to the oven.
Roast for 2 hours, basting occasionally. Add the garlic to the pan, then cover and roast for 2-3 hours more, until the meat is super tender and pulling away from bone.
Remove the meat to a warm platter; slice and chunk, to serve. Strain the drippings and paste the garlic.
Melt the butter in a saucepan and whisk in the garlic paste. Add the flour and stir for a minute or two; whisk in the drippings and thicken to form a gravy; season with salt and pepper. Spoon the gravy over the lamb and pass the extra at the table.