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1
Cut small slits in the lamb, inserting garlic cloves into the slits.
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2
Rub the lamb lightly with olive oil, wrap with plastic wrap and refrigerate several hours or overnight.
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3
Bring the lamb to room temperature.
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4
Preheat the oven to 400 degrees.
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5
Season the lamb with salt and pepper, rubbing seasonings into the flesh.
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6
Pour a thin film of olive oil into a heatproof roasting pan, gratin dish or ovenproof skillet.
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7
Place on top of the stove over medium heat.
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8
Brown the lamb, turning carefully once or twice, until golden on all sides, 10 to 15 minutes.
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9
Scatter lamb bones around the leg and place the pan in the oven.
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10
Roast 20 minutes.
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11
Scatter the vegetables (except the fava beans) around the lamb and roast 10 minutes longer.
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12
Pour the wine and water around the lamb and roast another 10 minutes.
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13
Remove the pan from the oven.
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14
Transfer the lamb to a plate, wrap loosely in aluminum foil and let rest for 30 to 60 minutes.
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15
Strain the pan juices (do not degrease), then season the juices and keep warm.
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16
While the lamb is roasting, remove the fava beans from their pods, peeling off the thin skin that surrounds each bean.
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17
Blanch the beans, uncovered, in a large pot of boiling salted water for three minutes.
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18
Drain and rinse under cold water, drain again and set aside.
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19
Heat the butter in a saucepan over medium-low heat; add the spring onion and cook until softened, two or three minutes.
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20
Add the fava beans and cook gently, stirring, for five minutes.
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21
Stir in the reserved lamb juices; heat through for a moment.
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22
Add the savory leaves and correct seasonings.
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23
Place the fava beans in the center of a warm serving platter.
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24
Unwrap the lamb and place it carefully over the beans.
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25
Carve the lamb into slices at the table and serve with the fava beans and their juices, garnishing each portion with a sprig or two of savory.
