3- to 4-pound boned leg of lamb or shoulder
6 anchovy fillets, packed in oil, plus 1 tablespoon oil from jar
1 tablespoon capers, drained
Small bunch of parsley
2 garlic cloves, peeled
1 teaspoon Dijon mustard
Good squeeze of lemon juice
Black pepper, to taste
1 large glass of dry white wine

Preheat oven to 375 F. Lay the lamb flat, skin-side down on work surface.

On a board, chop the anchovies, capers, parsley and garlic together; transfer to a small bowl and add the mustard, lemon juice, anchovy oil and black pepper. Spread mixture all over inside of lamb. Roll up lamb and tie it with butchers string. Arrange in a roasting pan and place in preheated oven.

Cook lamb for 30 minutes, then reduce oven temperature to 325 F. Pour the glass of wine and 1 glass of water over lamb. Cook for another 75 to 90 minutes, depending on desired doneness.

Remove lamb from oven and let rest on a board covered with foil. Skim fat off pan juices. Place roasting pan over on stovetop and simmer, stirring, to make a good gravy, adding more wine, if desired, and allowing to reduce.

Remove butchers string from lamb and carve meat. Arrange slices down center of a platter. Serve sauce in a jug or drizzle over lamb.

Makes 8 to 10 servings.