A LEG OF LAMB is a luxury in France, and most families reserve it for special gatherings and Sunday lunches. Simply roasted with garlic and herbs, it is most often served with fresh green beans in spring and summer, and one of a variety of dried beans, such as flageolets (pale green kidney beans), in the winter. Potatoes are often roasted in the pan with the lamb.
If you roast leg of lamb in the usual American manner, you will discover that I do a number of things differently. First