3 Clove(s) garlic
1 sliced onion, yellow
1 leg of lamb
6 Tablespoon(s) melted butter
3 Tablespoon(s) mustard, dijon
4 Bunch(s) (several sprigs) fresh herb, ie rosemary
6 cut in half new potatoes
1 Pound(s) peeled and cut in sticks carrot
3 peeled and quartered turnip
1/2 Cup(s) or vermouth wine, white
4 Cup(s) beef stock
2 Dash(s) Sea salt
Preheat oven to 450F.
Peel garlic cloves but leave them whole. Place garlic and sliced onion in a large stainless-steel roasting pan. Set leg of lamb, fat side up, on a rack in the pan. Thoroughly mix 3 Tbsp butter with mustard and brush on lamb. Place sprigs of herbs on top and insert meat thermometer. Set in oven and immediately reduce heat to 350F. Roast until thermometer registers rare or medium-rare, about 15 minutes per pound. About 1 hour before the roast finishes, strew potatoes, carrots, and turnips around the roast on the rack and brush them with the remaining 3 Tbsp butter.
Remove roast, set on a heated platter, and keep warm in oven while finishing potatoes and making sauce. Remove rack, placing vegetables in bottom of pan. Brush vegetables with drippings and bake another 15 minutes or so, until they are soft. Transfer to heated platter. Pour wine and stock into the pan and bring to a rapid boil, stirring with a wooden spoon to scrape up any accumulated juices. Boil until sauce reduces to about 1 cup, skimming occasionally. Season with salt.
(Use leftovers to make Red Meat Curry.)