Chiloé potatoes (or other local potatoes), cooked and served hot
Step 1 – Marinate the leg of lamb with crushed garlic, rosemary, salt, pepper and whiskey or cognac. Wrap in plastic wrap/cling film and refrigerate for 12 hours.
Step 2 – Preheat oven to high (230ºC / 450ºF). Remove plastic from the leg of lamb, place it in a roasting tray it in the oven. Cook for 15 minutes, then reduce heat to 180ºC (350ºF). Cover with aluminum foil and continue to cook for 1½ hours.
Step 3 – Uncover the leg of lamb, add the onions and baste with broth. Cook for 20 minutes more.
Step 4 – Remove the leg of lamb from the oven and leave to cool for 15 minutes while preparing the gravy.
Step 5 – Make the gravy: Strain the cooking liquid through a fine sieve into a saucepan. Add sour cream and cook on low heat. Correct the salt. Pour into serving jug.
Step 6 – Slice the leg of lamb and serve in a serving tray with boiled local potatoes and gravy.