Seven-Hour Leg Of Lamb

Preheat the oven to 300 degrees F.

Using a sharp, thin-bladed knife, make small 1/2-inch thick slits all over the lamb. Slide a garlic sliver into each slit using the edge of the knife. Season the lamb all over with salt and pepper.

In a roasting pan large enough to hold the leg of lamb comfortably, heat the oil over medium-high heat until hot but not smoking. Add the lamb and brown all sides, 3-4 minutes per side. Remove the lamb and set aside.

Discard all but 2 tablespoons fat from pan. Add the halved garlic heads, white wine, onions, carrots, rosemary and thyme. Cook, stirring, until vegetables begin to soften, 3-4 minutes.

Return the lamb to the pan, cover with aluminum foil, and transfer to the oven. Roast, basting every 20-30 minutes with the pan juices, for 7 hours.

Remove from the oven, transfer the roast to a cutting board, cover with aluminum foil, and let rest for 10 minutes.

Snip off and discard the strings and carve the leg crosswise into individual servings. Serve family-style from a platter or divide among individual plates.