For 4 to 6 people.

4 lb. leg of lamb
Olive oil for brushing
1 carrot, roughly sliced
1 large onion, roughly sliced
3 to 6 cloves of unpeeled garlic
salt and pepper
1 cup of stock

1 large head of garlic
3/4 cup of milk
Salt, thyme or rosemary
1-1/2 Tbsps of raw rice
1 cup of stock

• Preheat oven to 450°F.
• Brush the lamb with oil, and set in the oven on a roasting pan.
• Add the carrot and the onions.
• Turn and baste the meat every 5 minutes for about 15 minutes.
• Turn down oven to 350°F.
• Cook for about an hour.
• Remove the lamb to a platter, and let it rest for 30 minutes in the warm oven.
• Remove fat from roasting pan.
• Pour in the stock, and boil rapidly.
• Season to taste.
• Strain into a hot sauceboat, and stir in any juice which may have escaped from the roast.

Sauce à l’ail

• Separate the garlic cloves, and bring them to a boil in a saucepan of water.
• Boil for 30 seconds.
• Drain and peel the cloves.
• Set in cold water, and then bring to a boil again.
• Drain.
• In the saucepan, bring the milk, salt, herbs, and rice to a simmer.
• Add the garlic, and simmer slowly for 45 minutes, putting in more milk if the rice starts scorching.
• Pour the sauce à l’ail into the sauceboat, and reheat if needed.
• Serve the sauce with the roast.