Instructions: Rub leg lightly with olive oil. Crush 2 cloves of garlic to a fine paste with salt and pepper and 1 teaspoon rosemary needles and rub over the meat.

Allow meat to rest at room temperature for 1 hour. Preheat oven to 350 degrees.

Soften the mirepoix in a spoonful of oil in a frying pan for 3-4 minutes.

Scatter it in the base of a baking dish. Tip in the wine and 1/2 cup water.

Scatter the remaining garlic cloves around and tuck the sprig of rosemary near the bone of the meat. Rest the prepared meat directly on the oven rack over the baking pan. Cook to desire doneness, turning once, and spooning over the liquid from the pan every 10 minutes.

Wrap the meat loosely in foil, place on a plate, and turn the oven down to warm (or keep the wrapped joint in a warm place).

Place the baking pan with vegetables and moistening juices over direct heat. Add the fruit jelly and the stock and scrape and bubble until all vegetable fragments are loosened from the pan. Boil for about 5 minutes, then strain into a small saucepan, pressing hard on the solids. Taste the simple jus to see if it needs to be reduced further. Before carving the lamb, carefully open the foil wrapping and pour all collected juice into the sauce. Adjust seasoning.

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