Preparing the leg of lamb

1. Rub the leg of lamb with the fleur de sel and pepper;
2. wash, peel and dice the carrot, celery and onion;
3. in a large Dutch oven, brown the leg of lamb in oil on all sides;
4. add the vegetables and sauté 5 minutes longer;
5. add the wine and water; add the coriander and quartered lemon;
6. cover and place in a 120° C (250° F) oven for 7 hours, basting occasionally.

Garnish

1. Wash and peel the potatoes and garlic; cook in water salted with fleur de sel; drain;
2. mash the potatoes with the oil, milk and cream; season.
    

Presentation

1. After 7 hours, remove the leg of lamb from the oven; strain the sauce; squeeze the lemon quarters; correct the seasoning; serve the sauce on the side.