1 leg of lamb, fresh or frozen
4-6 garlic cloves, halved
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 sprig fresh thyme, finely chopped
3 tbsp. butter or margarine
2 tbsp. Dijon mustard
2 tbsp. fine bread crumbs

Serves 10

Recipe from Janet

Preheat the oven to 450 degrees.

Rub the lamb with the garlic, then pierce the lamb with the cloves, taking care to keep the cloves visible.

Place the lamb in a dripping pan, on top of the vegetables (carrot, onion and celery stalk) and pepper to taste.  Set aside.

Combine the thyme, butter or margarine, mustard and the bread crumbs in a bowl and mix well.  Brush the lamb with the mixture.  

Cook in the oven for about 50 to 60 min. (turn the lamb about 30 min into the cooking) coating it with the juices occasionally.  Remove the lamb from the dripping pan and skim the cooking juices.  Set aside.

When you are about to serve the lamb, slice the lamb thinly and sprinkle with the cooking juices.  Accompany with potatoes of you choice.