Soak the capers in a small bowl of lukewarm water for 20 minutes.
Wash the anchovies under running water to remove the salt and soak in
a small bowl of water for 10 minutes. Drain the anchovies, bone,
rinse, and dry. Drain and rinse the capers and chop along with the
anchovies and garlic.
Preheat the oven to 275°F / 140°C / Gas Mark 1. Using a sharp
knife, open the leg of lamb and rub the chopped ingredients inside.
Close and tie with kitchen twine. Mix the herbes de Provence with a
pinch of salt, a grind of pepper, and the olive oil, and rub onto the
lamb. Place the lamb in a roasting pan on the stove (hob) and sear
over high heat, turning until browned on all sides. Pour the wine
over the lamb and cover with kitchen foil. Cook in the oven for 2
hours.
Bring a pan of salted water to a boil, add the peeled shallots, and
blanch for 5 minutes. Drain and arrange around the meat. Increase the
oven temperature to 400°F / 200°C / Gas Mark 6 and cook for another
20 minutes, basting the meat with the cooking juices. Remove the meat
and shallots from the oven and keep warm.
Sprinkle the cooking juices with the flour, pour in the broth
(stock), and stir with a whisk. Cook the sauce over low heat for 7-8
minutes, then add the shallots, warm for 2-3 minutes, and serve with
the carved meat.
Herbes De Provence:
Gather the ingredients.
Grind the fennel seeds and rosemary in a spice grinder. Pour into a
mixing bowl. Stir in the remaining herbs.
Store in an airtight container. Use to season meats, chicken, fish,
salads, vegetables, soups, and stews.
Tips:
The leg of lamb may be substituted for a bone lamb shoulder.
This can be served with a side dish of 14 oz / 400 g new potatoes.
Wash the potatoes, blanch in a pan of boiling salted water for 5
minutes, and cook together with the shallots.
Recipe by Recipes from an Italian Butcher, The Silver Spoon Kitchen,
2017
