Leg of lamb in caper sauce

Ingredients for 6 servings:

• 1 leg(s) of lamb with bone approx. 2.5 kg
• Salt and pepper, fresh ground.
• 1 ¼ dl olive oil
• 4 dl wine, white, dry
• 4 lemon(s), untreated
• 6 small artichokes, with stem (300 g each)
• 40 g capers
• 75 g capers – apples
• 6 anchovy fillets in oil
• 4 garlic cloves
• 1 bunch of parsley, flat, 4 small laurel sprigs
• Ciabatta

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Season the leg of lamb with salt and pepper. Sear it in a large roasting pan on the stovetop over high heat in 5 tablespoons of oil until golden brown on all sides. Deglaze with 200 ml of wine, drizzle with 5 tablespoons of oil, and cook in a preheated oven at 200 degrees Celsius on the second rack from the bottom for 3 hours. After 1 hour, baste the leg with 200 ml of wine. Baste the leg frequently in the oven. Meanwhile, grate the zest of 1 lemon using the fine side of a grater and set aside. Squeeze all the lemons and add the juice to a bowl with 2 liters of cold water. Quickly clean the artichokes one after the other (cut off the leaves above and around the base with a sharp knife). Peel the stems and cut off the ends. Remove the hay with a ballerina. Halve the bases lengthwise and place in the lemon water. Drain the capers and caper apples, halve the caper apples lengthwise. Remove the anchovy fillets from the oil and roughly chop. Halve the unpeeled garlic cloves lengthwise. Roughly chop the parsley. Cover everything and set aside. After 2 hours of cooking, place the artichokes cut-side down in the roasting pan with the leg. Add the garlic, return the roasting pan to the oven and cook for another hour. Turn the artichokes after 30 minutes and add the bay leaves. 15 minutes before the end of cooking, add the anchovy fillets, capers and caper apples to the pan juices. Remove the leg from the oven and let it rest for 10 minutes. Gently mix the lemon zest into the gravy and artichokes, seasoning with salt and pepper. Cut the meat into thin slices lengthwise from the leg, along the bone, and arrange on warmed plates with the artichoke halves, bay leaves, and a little gravy. Serve with ciabatta.