Recipe by Lead WS Estate Host Kathleen de Chadenedes
Serves 8-10

Lamb Preparation
8 pounds lamb leg, bone-in
½ cup mixed, fresh perennial herb leaves, such as thyme, marjoram, savory, rosemary or sage, minced (choose at least 3)
5 garlic cloves, peeled and minced
3 tablespoons capers, rinsed and minced
8 anchovy filets, blotted of excess oil and minced
1 tablespoon olive oil
Kosher salt and freshly ground pepper

Heat oven to 450°F.
Trim excess fat from leg.
In a small bowl, combine herbs, garlic, capers and anchovies. Combine to form a paste.
With the tip of a sharp boning or paring knife, cut 3/4 inch deep slits all over lamb. Stuff slits with paste.
Rub olive oil over meat. Season all over with salt and pepper.
Place on a rack in a roasting pan. Roast for 20 minutes, decrease heat to 375°F and add water to roasting pan to prevent smoking and burning of meat drippings. Allow 10 minutes per pound for roasting time. Keep adding water throughout roasting to maintain a 1/2 inch of water in the pan.
Check for doneness with a thermometer. When deep muscle temperature reaches 135°F, remove meat from oven and let rest 20-30 minutes before slicing. Meat will continue to cook while resting and temperature should reach 140°F to medium rare.
To deglaze pan juices, add 1/2 cup red wine and deglaze pan juices on stove top over medium high heat. Reduce liquid volume by half.

Flageolet Beans Preparation
1lb dried flageolet beans (or any white dried bean)
1 clove garlic, peeled and smashed
1 bay leaf

Sort through dried beans for rocks or dirt. Soak overnight in cold water. Drain soaking liquid and add beans to a heavy bottomed soup pot. Cover with cold water, keeping water level 2 inches above beans. Do not add salt at this stage. Cook, covered over medium low heat for about 45 min or until tender, but still firm. Drain beans, discarding garlic and bay leaf, and return to pot. Add reduced pan juices and season to taste with salt and pepper.

Serve beans with sliced roast lamb.

Notes and Tips
• Look for domestic lamb, preferably from a local producer.
• Go easy on rosemary and sage if including them in herb mixture. Both are quite pungent.
• Flageolet beans are a classic accompaniment to roast lamb. They are the most refined of all dried beans – slender, curved, and pale green. Rancho Gordo’s website is a reliable source. They are worth the effort to procure, but any white dried bean can be substituted.
• Round out the meal with roasted cauliflower and some braised greens such as chard or kale.

This recipe was developed to complement the 2021 Williams Selyem Vista Verde Vineyard Pinot Noir.