Epaule d'Agneau Frottée au Romarin, Anchois et Zeste de Citron

This recipe is for me: I want to be able to access it when I'm in the States at Christmas... it's probably not on either of your diets.

Spread 2.2 kg/5 lbs lamb with paste of: 1 sprig fresh rosemary; zest of 1 organic lemon, 10 filets of anchovies, 3 cloves garlic, 2 tsp whole mustard seed - although I would probably use the real thing, black pepper, 2 tsp balsemic vinegar, 2 tsp olive oil - stand for 3-4 hours;

pre-heat oven to 220degC/430degF.

Add 4 unpeeled garlic cloves and 8 sm tomatoes under and around the meat; place in oven and cook for 30 mins; then lower the heat to 130degC/270degF and cook for another 2 1/2 hrs, basting the meat. Cover with foil if it seems to brown too quickly.

Rest on counter under foil for 5 mins before carving, ladling the juices over farro or bulgar (should you wish to eat that!)

that's the official version, at least. I'll let you know...