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Leg of lamb with spinach

3 lbs (1.4 kg) leg of lamb fresh Quebec, boned, fat removed, tied

2 cloves garlic

2 tbsp (30 ml) butter

1 tbsp (15 mL) mustard strong

1 tbsp (15 mL) herbes de Provence

1 / 4 cup (65 ml) white wine 1 cup

(250 mL) beef consommé

Preheat oven to 450 ° F . Make incisions in the lamb and insert garlic peeled, germ removed, cut into 6. Brush the lamb mixture of butter, mustard and herbs. Place the lamb in a baking pan and pour 2 tablespoons to water table in the background. Bake uncovered at 450 ° F for 10 minutes then lower the oven temperature to 325 ° F and continue baking about 40 minutes for medium rare (15 minutes per pound (rare) or 20 minutes per pound. For better results, use a meat thermometer. When cooked, remove from oven and place the lamb on a plate. Wrap the roast with foil and let stand 10-15 minutes. It will be easier to cut and will retain its juices flavored . Meanwhile, place the saucepan on the stove and deglaze with white wine. Add the broth and reduce. Adjust seasoning. To taste, add Bisto (available in grocery stores) according to the desired thickness.