Cut the garlic cloves into sticks and lard the washed and dried leg with them. When cutting, make sure to cut as little muscle meat as possible, so it is better to pierce between the muscle strands. Then rub with pepper and thyme (do not use salt!) And braise all around in the hot fat in the roasting pan. Shortly before the end, add the quartered onions and braise them briefly. Deglaze with the white wine so that the bottom is covered.
Now put the roaster without the lid in the oven preheated to 225 degrees. Chop the Roquefort (or any other strong blue cheese) and mix with the creme fraiche. After 10 minutes, turn the leg of lamb in the roaster with the curved side down and apply the cheese mixture to the flat side of the leg. Now cook the whole thing open for about 40 minutes. Then turn and leave in the oven for another 40 minutes. Occasionally ladle with the meat stock Finally, keep the leg warm (in the lid) and loosen the meat on the stove. Possibly add a little more wine and creme fraiche, bring to the boil and sieve. Serve with the whole leg of lamb, with the rest of the wine and buttered potatoes.
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