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1
Preheat oven to 450 degrees.
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2
Trim lamb of any visible fat or skin.
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3
Peel garlic cloves and slice.
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4
Then, using the point of a sharp knife, prick the flesh of the lamb and insert a slice of garlic in each incision, using all garlic.
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5
Rub lamb with salt, pepper and sugar (the sugar helps give it a caramel-brown color) and place on a rack in a pan and put in the hot oven.
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6
Let brown 15 minutes; turn over and brown 15 minutes more.
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7
Remove from oven.
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8
While lamb is cooking, cut rind from bacon and slice into small lardons, about 1/2 inch long.
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9
Bring small pot of water to boil.
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10
Add bacon pieces, return to boil and drain immediately.
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11
Heat olive oil in a braising pot large enough to hold the lamb leg.
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12
Saute bacon lardons in the oil until brown.
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13
Remove and set aside.
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14
In the bacon fat, saute sliced onions over medium-low heat until soft and a golden color; this will take 15 to 20 minutes.
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15
When onions are done, remove, draining well, and set aside.
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16
Discard remaining fat.
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17
Wipe pot with paper towel to remove all traces of grease.
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18
Place lamb in braising pot.
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19
Deglaze pan in which lamb was cooked by adding wine and, over high heat, scraping the brown bits from the bottom.
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20
Add resulting wine gravy to the braising pot.
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21
Decrease oven heat to 300 degrees.
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22
Add onions, bacon, bay leaves and thyme to lamb.
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23
Add water if necessary - the liquid should barely cover the onions and bacon.
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24
Bring to a simmer over medium-low heat, cover and place in 300-degree oven.
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25
Cook 2 to 2 1/2 hours.
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26
If you wish to add sage-flavored beans (see recipe), do so after 1 1/2 hours of cooking time.
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27
When done, the lamb may be served immediately or set aside, Mediterranean fashion, to cool to just above room temperature before serving.
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28
Serve with onions, bacon and, if used, sage-flavored beans.
