To prepare the leg of lamb with garlic sauce, start by chopping a handful of parsley leaves with a clove of garlic. Mix the mince with the breadcrumbs and add a drizzle of oil. Make cuts in the leg and, to flavor it, insert the aromatic mixture into the meat.
Sprinkle with oil and brown the leg under the grill for 10 minutes, then lower the oven temperature to 75 °, add 3 cloves of garlic, a few sprigs of rosemary and bay leaf. Continue cooking for 3 hours.
Peel the remaining garlic cloves, cover them flush with the milk in a tall-sided saucepan and boil them over low heat until softened. Combine the tomato paste and cream, salt and pepper, then blend with the immersion blender. Serve the leg accompanied by the garlic sauce.
