You will need an oval casserole or roasting dish not much bigger than the joint, and a suitably sized ovenproof serving dish.
Rub the lamb with olive oil and season it copiously. Put the lamb in the roasting dish, skin side up, add the herbs and put in the oven, adding a little extra olive oil. After 15 minutes turn the lamb and moisten with a glass of wine.
Reduce the wine and juices in the roasting dish, and add the broth, then boil vigorously until syrupy.
Remove the lamb from the oven, pour any juices into the reduced wine in the roasting dish and sieve this gravy into a sauceboat. Carve the lamb as normal, then serve with the sauce. This recipe is particularly good done with lamb shanks or a shoulder; both will typically need an extra half an hour.
© 1996 Alastair Little. All rights reserved.