Have your butcher prepare a roast without a bard and give you the bones. Stud the roast with slices of the skinned garlic cloves. Rub with a mixture of salt and pepper then keep aside for 1 hour. Put into a hot oven (400F) with the bones, in an ovenproof dish (no water, no additional fat). Brown all over. As soon as golden, top with the garlic cloves in their skin and a bay leaf. Moisten with a glass of white wine and 1/2 glass of water. Turn down the heat to 300F and roast further, basting and turning the roast twice. Allow for 20 minutes of roasting per pound then turn off the heat, half-open the oven and leave inside for a further 10 minutes. Serve with mashed potatoes and Brussels sprouts. Deglaze the dish with 1 tablespoon of boiling water. Strain the sauce and serve in a gravy boat.
