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Preheat the oven to gas 4, 180°C, fan 160°C. Cut 2 red onions, 2 peeled carrots and 2 leeks into rough chunks. Put into a large roasting tin with 2 sprigs fresh thyme, then add 150ml white wine.
Finely chop 4 cloves garlic and 20g flat-leaf parsley together. Then mash them into 50g softened unsalted butter, add seasoning and zest of 1 unwaxed lemon.
Season a leg of lamb (1.75–2.2kg). Then, using a sharp knife, make long and deep cuts around the leg of the lamb, going about 2.5cm into the flesh. Push the parsley mix into the cuts with your hands. Sit the lamb on the vegetables, then roast for 1 hour 40 mins (or follow the rule: 40 mins per kg 20 mins per lb plus an extra 20 mins). The lamb should be golden on the outside and just pink near the bone.
Take the lamb and vegetables out of the roasting tin and set aside. Remove any excess fat from the tin with a spoon, then add 200ml white wine to the juices. Put the tin on the hob and boil the juices until reduced by half. Add 450ml chicken stock and simmer for 10 mins. If you like thick gravy, mix 1 teaspoon cornflour with a splash of water, stir into the gravy, then whisk until smooth. Season, then strain the gravy into a jug. Carve the lamb and serve with vegetables and gravy.
