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1
Preheat the oven to 425 degrees.
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2
It is recommended that you have the butcher remove and set aside the hipbone of the lamb.
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3
This is the upper bone that is attached to the main (straight) leg bone.
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4
This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone.
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5
Cut off and discard the skin, leaving a light layer of fat.
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6
Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
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7
Make 16 gashes in the flesh of the leg and insert the garlic slivers.
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8
Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
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9
Place in the oven and bake one hour.
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10
Remove the lamb and pour off the fat from the pan.
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11
Return the lamb to the pan, the thickest side up.
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12
Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature).
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13
If you wish the lamb well done, continue cooking 30 minutes or longer.
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14
In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving.
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15
Serve, if desired, with flageolet beans in cream.
