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1
When the lamb is boned, ask the butcher to remove the bones and crack them.
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2
Combine the bacon, garlic, parsley, and basil in a food processor or use a blender.
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3
Blend the ingredients to a fine puree.
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4
Sprinkle the lamb inside with salt and pepper.
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5
Spread the bacon mixture inside the lamb to fill it.
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6
If some of the stuffing oozes out, no matter.
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7
Sew up the lamb, tucking in torn pieces as necessary.
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8
Sprinkle the lamb all over with salt and pepper.
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9
Rub the lamb with any excess bacon and herb mixture.
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10
Place the lamb, fat side down, in a heavy casserole and arrange the bones around it.
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11
The lamb and bones should fit snugly inside the casserole.
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12
Brown the lamb on all sides and sprinkle onion and carrots around it.
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13
Cover and cook for about 5 minutes.
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14
Carefully pour off and discard all fat that has accumulated.
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15
Add the wine, tomatoes, salt and pepper.
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16
Cover and bring to the boil.
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17
Cook and bring to the boil.
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18
Cook over moderate heat for about 2 hours.
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19
Remove the lamb and strain the sauce into a saucepan.
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20
Bring to the boil and skim the surface as necessary to remove as much fat as possible.
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21
Cook the sauce down until it is properly concentrated and sauce-like.
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22
Slice the meat and spoon a little of the sauce over each serving.
