Ingredients:

•  For the lamb:
• 1 rack of lamb (pré-salé, if available)
• 1 carrot, cut into large rounds
• 1 onion, roughly chopped
• 1 stalk of celery, cut into 1” pieces
• 2 cloves garlic, sliced
• 3 whole cloves
• 3 peppercorns
• 1 sprig rosemary
• 1 sprig thyme
• 1-1/2 cups dry rose wine, such as a Taval or Bandol from the South of France
• Salt, pepper 
• For the sauce:
• All the strained drippings from the pan
• 1 bunch sorrel
• 1/3 cup heavy cream
• 3 tablespoons butter
• Salt, pepper
  

Method: 

1. Cook the lamb: Pre-heat the oven to 210 Celsius/ 375 Fahrenheit.  
2. Place the carrot, onion, celery, garlic, cloves, peppercorns, rosemary, thyme and rose wine in a large roasting pan. Remove any excess fat from the leg of lamb, then salt and pepper each side, rubbing the seasoning into the flesh.   
3. Place the lamb in the pan, on top of the other ingredients. Bake the lamb, uncovered, for approximately 35-45 minutes total. 
4. Cooking time depends on size of roast and on desired doneness. 
5. For a 6 pound roast, 45 minutes will result in medium/medium-rare doneness.  After about 25-30 minutes in the oven, turn it over to brown other side. Remove roast from the oven and from pan, to rest on a cutting board for 15 minutes. 
6. Strain the juices from the pan. 
7. Make the sauce: 
8. Bring salted water to boil in a small saucepan. 
9. Place the sorrel or chervil in the boiling water and blanche for 20 seconds.  Remove and strain. 
10. Place the blanched sorrel/chervil in a blender with the roast juices.  Add the cream and blend until well incorporated.  Add the cold butter and blend again.  Taste and add salt and pepper. 
11. Place the sauce in a pan and heat until a simmer before serving. 

Yield:  Serves 4