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1
Preheat oven to 475u00b0F. Rub the meat all over with salt and pepper then tie it with kitchen twine, if not already tied. Place in a roasting pan and roast for 15 mins. Add 2 cloves of garlic, 3/4 cup of the carrots, onions and leek to the roasting pan and roast at the same temperature for 15 mins.
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2
Turn the oven down to 325u00b0F. Add 1 2/3 cups of the lamb/chicken stock and the red wine to the roasting pan and roast for 1 1/2 hours. Meanwhile cook the potatoes in boiling water for about 20 minutes. Drain, remove the skins and depending on the size, cut in half or quarters.
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3
For the crust, finely chop 2 garlic cloves and juice the lemon. Mix the lemon juice, zest, garlic, thyme leaves, olive oil, Parmesan and pepper. Take the roast out of the oven, spread the crust on the meat, return to the oven at the same temperature, add the remaining lamb/chicken stock and roast for another 15-20 minutes.
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4
Melt the butter in a shallow saucepan, add the carrots and saute. Add the sugar, stir and lightly caramelize. Season with salt and pepper, deglaze the pan with vegetable stock. Cover and cook for 8-10 mins. Heat the clarified butter/oil in a large skillet, and cook the potatoes, turning regularly until browned. Season well.
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5
Keep the carrots and potatoes warm. Remove the roasting pan from the oven, take the lamb out and keep warm. Pour the juices through a sieve, and into a saucepan. Stir 5 tbsp of water into the cornstarch to make a smooth paste. Bring the stock to a boil in the pan and stir in the cornstarch mix. Bring to a boil again and simmer for about 1 minute. Season to taste.
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6
Garnish the lamb with thyme, pour over the sauce, and serve with the carrots, sprinkled with scallions. Garnish with lemon wedges on the serving platter. Serve the potatoes in a bowl and any remaining sauce in a gravy boat.
