I made all the parts of this dish for our Easter dinner (celebrated on Saturday night due to family logistics) and subbed semi-boneless lamb leg for the shoulder. Everyone raved about it!
How I subbed semi-boneless lamb leg
Okay, so here’s what I did to make it work. I already knew the lamb leg would need to be treated more like a sliced roast than a pulled/braised kind of deal. I did “marinate” the 4.5 lb semi-boneless lamb leg with the garlic and anchovies for about 24 hours. I removed the lamb from the fridge 45 minutes before roasting. After adding the wine and the water to the pan, I roasted it at 350 degrees until it reached 130 degrees. I removed the lamb from the wine/water bath and let it rest for 15 minutes until it reached 140 degrees, internally. Sliced it and served it on top of the braised veg with their juices, with the Panisse puffs on the side and the sauce verte on top. That sauce verte–dang!–really made the dish. I used a mix of mint and tarragon and even my mom, who does not like olives, felt the sauce was tasty and really added to the dish.
As a preview, I did also make the warm chocolate cakes for dessert. They are very rich and very tasty.