Leg of lamb from the Roman pot

Ingredients for 6 servings:

• 1 leg of lamb with bone (between 1.5 and 2 kg)
• 8 garlic cloves
• 6 sprigs rosemary
• 6 sprigs of thyme
• 4 cl brandy
• 4 tbsp olive oil
• 4 tbsp mustard, hot
• salt and pepper
• 3 carrots
• 3 onions
• 10 slice(s) bacon, streaky smoked
• ¼ liter red wine
• Lamb stock
• 1 cup crème fraîche
• Broth, granulated

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Trim the leg of lamb the day before. Finely chop the garlic, 3 sprigs of rosemary, and the thyme, and mix with the brandy and oil. Line a large piece of aluminum foil, rub the leg of lamb with the herb oil, and wrap it in a cool—but not cold—place overnight. The next day, coarsely rub the leg, rub it with mustard, season with salt, and place it in the watered Roman pot. Distribute the remaining rosemary sprigs over the leg, then cover the leg with the bacon slices. Roughly chop the carrots and onion and place them around the leg. Pour in the red wine, cover the Roman pot, and place it in a cold oven. Set the oven to 180 degrees Celsius (350 degrees Fahrenheit) and leave the pot in the oven for 3.5 to 4 hours (allow 60 minutes per pound). Half an hour before the end of the cooking time, remove the lid and transfer the roasting juices and vegetables to a tall container. Return the Roman pot with the leg to the oven, uncovered, for about 30 minutes. Puree the sauce with the vegetables and strain it through a sieve into a small saucepan. Bring to a boil. Add the lamb stock until the sauce reaches the desired consistency. Add the crème fraîche and season to taste with salt, pepper, and granulated stock.