Instructions:

Top of the World Roasted Leg of Lamb with Golden Raisin au Jus

1 leg of lamb
20 garlic cloves
8 sprigs rosemary
2 ounces kosher salt
1 ounce coarse black pepper
2 carrots, chopped
1 onion, chopped
1/2 stalk celery, chopped
1 cup vegetable oil
1 gallon water
1 cup white wine
4 bay leaves
2 cups golden raisins

Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.

Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides,  then remove.