5 cloves garlic, finely chopped

2 cups (500 ml) Italian-style breadcrumbs

1 egg

1/4 cup (60 ml) Dijon mustard

1 teaspoon (5 ml) fresh rosemary, chopped

2 teaspoons (10 ml) dried thyme

1/2 cup (125 ml) olive oil

Salt and pepper

1 leg of lamb 7 pounds (3.4 kg), deboned, keeping the bones

About 6 cups (1.5 litres) water

1 cup (250 ml) beef consommé

cup (75 ml) port wine

Sprigs fresh rosemary

Preheat the oven to 220 °C (450 °F).

In a bowl, combine the garlic, breadcrumbs, egg, mustard, rosemary, thyme and olive oil. Season with salt and pepper. Untie the leg while maintaining its shape. Trimmed off the fat and place on a baking sheet. Place the bones around the meat. Sprinkle with the breadcrumbs and press on the leg to make a crust. Add 750 ml (3 cups) of water around the lamb. Bake for 20 minutes. Reduce the oven’s temperature to 190 °C (375 °F) and bake for about 1 hour and 10 minutes for medium rare. Cover the roast with aluminum foil, if necessary. If you have a meat thermometer, the internal temperature of the roast should reach 55 °C (132 °F) for medium rare. Add the remaining water during cooking. Remove the lamb from the baking sheet. Keep warm. Pour the contents of the baking sheet in a saucepan.

Add the consommé, port wine and a sprig of rosemary. Simmer for 5 minutes. Season with salt and pepper and strain the cooking juices through a sieve. Thinly slice the lamb and serve with the sauce. Garnish with rosemary sprigs.

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