5 lb. leg of lamb
10-15 cloves garlic
1 tsp. cracked black pepper
2 tsp. dried rosemary leaves
1 (10 1/2 oz.) can beef bouillon (double strength is fine)
1 pt. dry red wine
1 pt. whipping cream

Preheat the oven to 450 degrees. Remove excess fat from the lamb. Remove the hip bone and knee socket leaving only the femur in the center of the let. (The butcher will often do this for you.) Clean and sliver the cloves of garlic for easier insertion into the meat.

With a sharp paring knife, make about 30 sharp stabs and insert a generous sliver of garlic in each opening. (This can be done several hours before baking time.)

Place the lamb in an open baking pan on a wire rack with the fat side up. Sprinkle half of the cracked pepper on the upper surface. Bake uncovered at 450 degrees for 20-25 minutes.

Turn over and add the rest of the cracked pepper to the top surface. Bake uncovered for another 20-25 minutes.

Drain the excess fat from the pan. Turn the leg to the original top side and sprinkle with rosemary. Add the bouillon and wine, boiling, to the pan and cover. Bake at 400 degrees for another 20-30 minutes. (Total cooking time should be 70-90 minutes.)