Roast Leg of Spring Lamb

Rub the lamb all over with garlic, spread the lard or brush the oil all over it, and sprinkle with salt. Let stand in the refrigerator for 1 hour.

Preheat the oven to 450F. Put the lamb into a roasting pan and roast for 15 minutes, then lower the oven temperature to 350F. Roast, basting occasionally, until the lamb is cooked to your liking, allowing about 15-20 minutes per pound.

About 15 minutes before the end of the cooking time, brush the vinegar all over the lamb. When the meat is cooked, turn off the oven but leave the lamb to rest in it for about 5 minutes. Remove the leg from the roasting pan and carve, collecting all the juices from the carving, and cook over medium heat, stirring and scraping up any bits from the base of the pan.

Garnish the lamb with the navy bean garnish and serve immediately, offering the sauce separately.