Ingredients

Instructions

  1. Preheat Oven 450 degrees F (230 C).
  2. In a large skillet, melt butter over medium heat.
  3. Add leaks and garlic and cook, stirring until most of the liquid evaporates.
  4. Stir in thyme, sage, rosemary, salt and pepper.
  5. Remove from heat and allow to cool.
  6. Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
  7. Sprinkle with salt and pepper.
  8. Spread with leek mixture, leaving small border all around the edges.
  9. Starting with the long side, roll lamb up, tucking in ends.
  10. Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
  11. Place seam side down on rack in shallow roast pan.
  12. Brush all over with oil, sprinkle with salt and pepper.
  13. Pour 1 cup (250 mL) water into the pan.
  14. Add carrots and onion.
  15. Place in preheated oven and cook for about 15 minutes.
  16. Reduce oven temperature to 325F (160C).
  17. Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
  18. Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
  19. Skim any fat from pan juices; add wine and stock to pan.
  20. Bring to boil.
  21. Strain into small saucepan.
  22. Bring liquid to a boil.
  23. Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
  24. Cook over medium heat, stirring until well thickened.