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Leg of Lamb, Jardiniere

Have a nice, tender, rather small leg of lamb. Trim the handle bone neatly. Rub half ounce butter or good fat all over it. Season with a light tablespoon salt and a teaspoon white pepper well distributed. Place it in a roasting pan. Pour four tablespoons cold water into the pan and roast in the oven for one hour, basting it once in a while. Remove it from the oven, dress on a hot dish, skim off the fat from the gravy and strain the gravy over the meat. Dress the jardiniere all around the leg and serve.