This recipe embodies all the flavors of Provence. It can be served with Great Northern beans, red beans, Pâtes aux Oeufs, Gnocchis, Tomates Provençale (p. 204), Céleri Paysanne, Févettes â PAU (p. 187), Fenouil Braisé, Carottes Paysanne, Épinards aux Pignons, Pommes de Terre aux Herbes, or a crisp green tossed salad. It is traditionally served at Easter with a green salad garnished with hard-boiled eggs and followed by little “pâtés” of marrow of beef.
Make slits in the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Rub the lamb with
Heat 1 tablespoon of the olive oil in an iron skillet and cook the garlic cloves slowly for about 10 minutes, or until they are soft (do not let the edges become crisp). Set aside in a small bowl.
Remove the lamb from the pan. Pour the wine into the pan, scrape the bottom well and cook down the wine over a high flame to reduce it. Add the reduced liquid to the garlic cloves. Mash well with a fork and add salt and pepper to taste.
Slice the lamb and sprinkle with pepper. Spoon the sauce over it and sprinkle with parsley or mint.
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