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1
Two days in advance.
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2
Pat the lamb dry with paper towels.
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3
Mash the anchovies with two tablespoons olive oil and the oil from their cans into a paste and spread the mixture over the lamb.
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4
Cut the garlic into slivers.
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5
Make small incisions under the skin of the lamb and insert slivers of garlic into them.
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6
Sprinkle the lamb with pepper, wrap in foil and refrigerate.
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7
A day in advance.
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8
Preheat oven to 400 degrees.
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9
Roast the bones for 30 minutes or until browned.
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10
Add the vegetables and cook for a further 30 minutes.
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11
Put the bones and the vegetables in a large stock pot and add two quarts water, the parsley, wine, tomatoes and bay leaf.
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12
Simmer, uncovered, for two hours.
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13
Strain the stock into a clean container and refrigerate, discarding the vegetables.
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14
The following day, skim off the fat from the stock and discard.
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15
Boil the stock down to one cup.
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16
Set aside.
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17
On the day of the dinner.
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18
Preheat oven to 375 degrees.
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19
Place the shallots and two tablespoons of olive oil in the bottom of a large roasting pan.
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20
Place the lamb on a rack on top.
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21
Roast for about 15 minutes a pound depending on how well done you like it (it is usually best served pink), about two-and-a-half hours altogether.
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22
Heat the sauce in a small saucepan.
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23
When the lamb is cooked, remove to a heated platter.
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24
Remove the shallots with tongs and place them around the lamb.
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25
Decorate with sprigs of rosemary.
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26
Pour off the fat from the roasting juices.
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27
Add the cooking juices to the sauce.
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28
Bring to boil, correct seasoning and serve separately in a sauce boat.
