Roast leg of lamb with pan sauce

Trim all but a thin layer of fat from the leg and shave off the inspection stamps; keep the trimmed fat.

Pat the lamb dry.

Make incisions all over the meat and push in garlic slivers.

Brush the lamb with the melted lamb fat and set it in the roasting pan.

Roast at 450F for 15 minutes to sear.

Reset the oven to 350F; insert a thermometer probe into the meatiest part, not touching the bone.

Roast to medium rare; the book gives 145 to 150F and 10 to 12 minutes per pound, online sources 130 to 135F and 20 minutes per pound.

Half an hour before the end, strew the sliced carrots, onion and unpeeled garlic cloves along the bottom of the pan.

At about 131F take the lamb out, season with salt and pepper and move it to a platter.

Rest the lamb at room temperature 20 to 30 minutes before carving so the juices retreat into the tissues.

Remove the rack, spoon off cooking fat, and return the vegetables to the oven about 10 more minutes.

Set the roasting pan over high heat, add the beef stock, reduce, scraping up the coagulated juices and mashing the vegetables.

Strain the sauce.

Carve on the board and scatter with parsley; serve with the sauce.