1lamb leg with shank attached20 ml (1 tbsp)olive oil300 mlrosé 125 ml (½ cup)pear liqueur (see note)3Packham pears, halved50 cloves(about 3½ heads) of garlic, unpeeled ½bunch of thyme1sprig of fresh bay leavesTo serve:mesclun salad
Preheat oven to 150C. Score lamb and season to taste with sea salt and black pepper. Heat oil on a flameproof oven tray over high heat, add lamb and cook until browned all over (3 minutes each side). Transfer to a roasting pan, add remaining ingredients except mesclun, and roast, covered with foil, until pears and garlic are soft (about 3 hours). Remove pears and garlic, set aside and keep warm. Roast lamb, basting occasionally, for another hour. Remove lamb and cover with foil to keep warm. Place pan over high heat and cook until juices reduce by half (about 5 minutes). Season to taste.
Transfer lamb to a platter. Scatter pears and garlic around and spoon over pan juices. Serve with mesclun salad to the side.
Note Pear liqueur is available from select wine