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...
