Everyone who has eaten this dish says it’s the best leg of lamb they’ve ever tasted. I agree, and I can verify that it's the highlight of one of the most-requested classes I have ever taught. Just be sure you don’t overcook the meat—lamb tastes best when it's rare and juicy.
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<br />There are two wines that pair magnificently with this dish.
<br />Not surprisingly, they both come from Provence: Châteauneuf-du-Pape (my favorite is Clos des Pape), and Bandol Rouge (I love those from Domaine Tempier inordinately!) If you are on a budget, a Côte du Rhône will do admirably.

Read the recipe on Food52.com