Magellanic Lamb Roast

Instructions

• Step 1 - In a bowl, form a paste with the garlic, rosemary, salt, pepper and whiskey or cognac. Spread the paste on the leg of lamb, wrap in plastic wrap and refrigerate for 12 hours.
• Step 2 - Preheat the oven to high temperature (230ºC). Transfer the leg to a baking dish and place in the oven. Cook for 15 minutes and reduce the temperature to 180ºC. Cover the leg with aluminum foil and continue cooking for another 1½ hour.
• Step 3 - After the time has elapsed, uncover the leg, add the pear onions and sprinkle with broth. Continue cooking for 20 minutes more.
• Step 4 - Remove the leg from the oven and let it rest for 15 minutes while preparing the sauce.
• Step 5 - For the sauce: Strain the cooking juice and pour it into a pot. Add sour cream and cook over low heat. Correct the salt and put the sauce in a bowl.
• Step 6 - Cut the leg of lamb into thin slices and place in a serving dish accompanied by native boiled potatoes. Serve with the sauce.