Larded leg of lamb Provençal

Ingredients for 6 servings:

• 1 ½ kg leg of lamb, boned, without fat
• 8 anchovy fillets, soaked
• 50 g bacon, fattier
• 1 clove(s) garlic
• 1 tbsp parsley, chopped
• Herbs of Provence
• salt and pepper
• 1 tbsp olive oil
• 1 bay leaf
• 24 cloves garlic
• 125 ml dry white wine
• 3 tomatoes, peeled, pitted
• 150 g olives, black

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 55 minutes

Gigot à la Cavaillonnaise

Dice a garlic clove and grind it in a mortar with the chopped parsley, salt, pepper, and Provençal herbs. Cut the fatty bacon into thin strips and roll it in the spice mixture. Lard the leg of lamb with the bacon strips and the desalted anchovy fillets. Season with salt, pepper, and rub with olive oil. Bake the leg uncovered in an oven preheated to 200°C (top/bottom heat) for half an hour. Now add the white wine, crushed tomatoes, bay leaf, and peeled garlic cloves, and braise, covered, for another 1.5 hours at 150°C. Turn the leg occasionally. Then add the olives, season the sauce with salt, and let it braise for a further 15 minutes. To serve, slice the leg and pour the sauce over it. We served it with Provençal potato gratin.