This one is based on a recipe in the Amanda Hesser’s “The Essential New York Times Cook Book”.
Take a hunk of leg of lamb a little over 2 lbs and cut it into 4 pieces. Turn the oven on to 350 degrees.
Brown the meat on all sides in an oven-proof skillet or Dutch oven with olive oil for about 10-15 minutes, turning several times. Add four cloves of garlic, peeled and chopped in half. Add salt and “abundant” pepper. Sprinkle a little flour over the meat and turn to combine the flour and spices. Pour in about 3/4 cups white wine into the pan. When it starts to bubble, cover and put in the oven for for 30 minutes.
While the lamb cooks, take 1 tablespoon coarsely chopped rosemary and 2 cloves of chopped garlic and mash them into a coarse paste. Add 4 chopped anchovy filets to the mixture and grind into a fairly smooth paste. Mix in 3 tablespoons of red wine vinegar, one at a time, grinding to make an emulsion.
Take the lamb out of the oven and pour the emulsion over the meat. Turn the meat to coat with the sauce. Leaving the lid off, put it back in the oven for another 30 minutes. Here’s what mine looked like.