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