Bone the mutton leg, turn flesh up, and sprinkle with basil and cheese. Put the cut edges together; bind meat up, salt, pepper.

Place the meat in a skillet. Slit onion and garlic into halves and into sauté at the side where is the cut, and put into a baking form. Add olives.

Bake meat in the oven over 464 °F (240 °C), and stir in bouillion and wine occasionally.

Put meat on a plate, serve alongside sautéed onion, garlic, and olives.

Bring the juice run while meat cooking to a boil, stirring in sour cream, salt, pepper. Serve in a small bowl.