Leg of Lamb

Peel onions, halve and cut into wedges. Peel carrots and cut diagonally into slices. Rinse leeks and cut into rings. Rinse fennel, cut in half lengthwise and cut crosswise into 1 cm (approximately 0.5 inch) wide pieces. Heat 2 tablespoons of oil in a roasting pan and coat leg of lamb with crushed pepper. Brown leg of lamb on medium heat. Take meat out and remove most of frying fat. Add sugar to the roasting pan and caramelize on low heat. Gradually add 1/3 of white wine and simmer. Add mace, ginger, rosemary, bay leaves and lemon zest. Return meat and roast in preheated oven at 160°C (approximately 325°F) for about 2 hours. Baste often. Heat remaining oil in a pan and sauté vegetables. Sprinkle with flour.