Harry's Slow Lamb

Harry doesn't even own a recipe book.  But he experiments with herb and spice combinations with great results.   The recipe is loosely based on Laura Calder's French Cooking At Home. 
The leg of lamb came from Famous Foods and was grass fed local lamb.
Use a heavy white wine with this dish.

Ingredients
1 or 2 legs of lamb
Olive oil
Butter
Garlic
1 bunch each of fresh sage, basil, thyme, rosemary
2 fresh bay leaves
12 Juniper berries
1 cup white wine

Instructions
Preheat over to 300 degrees Fahrenheit and place the rack so that your roasting pan with lid will fit in the middle.
In a seasoned cast iron frying pan, heat 1 tablespoon of butter on medium heat.
Then add 2 cloves chopped garlic, 4 crushed juniper berries, 2 tablespoons chopped fresh  rosemary, and 1 tablespoon chopped fresh basil.  Saute briefly to infuse the butter.  The butter will brown or blacken a bit but that's okay.  
Strain the garlic, berries, and herbs out of the oil with a seive and put the oil back in the pan. 
Add 2 tablespoons butter to the plan and turn the heat up to medium high.  
Rub Greek olive oil all over the lamb (helps make it golden crisp).
Sear the meat sides of the lamb and then the fat sides and remove to a side plate.
Turn the frying pan down to low.  Add 1 cup white wine to the pan to deglaze.
Add 8 juniper berries and 5 tablespoons of roughly chopped fresh herbs.   Cook for a minute or two just to soften.  Crush the berries with your spoon.
Arrange the rest of the fresh herbs in a thick layer to form a rack for the meat on the bottom of a small roasting pan.   Place the leg of lamb on top.  Pour the herb mixture from the frying pan over the meat.
Put the lid on the roasting pan and roast for for 4 hours.
Meanwhile, prepare potatoes, parsnip, carrots, onions, and garlic on a separate baking sheet. Coat with oil, salt and pepper, and chopped parsley.  Put in the oven about 2 hours before the lamb is done.
Check the roast every 90 minutes and add 1/4 cup water if necessary to make sure it remains moist.
Place the meat on a platter and garnish.   The meat will be pull apart tender -- let the guests pull off the meat and serve themselves.
Place vegetables on another platter.  
Pour the liquid (without the herbs) out of the roasting pan into a sauce boat to drizzle over meat and vegetables.