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Serves 8
1 (8lb/3.5kg) lamb leg, thigh bone removed, tied with butcher’s twine
2 heads garlic, 6 cloves peeled and quartered, remaining cloves with skin
1 1/2lbs (0.7kg) fingerling potatoes (about 12)
Salt
2 lemons
6 large artichokes
Freshly-ground white pepper
Piment d’Espelette
1/4 cup (60ml) olive oil
4tbsp (56g) butter
2 sprigs sage
1 bay leaf
18 cipollini onions, peeled
1 cup (240ml) dry white wine
2 cups (480ml) chicken stock
1 bunch watercress, trimmed and washed
Mustard vinaigrette
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1st Keep
 akira28
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