Homage to L'Agneau

Preparation:

Preparation: Debone the leg of lamb, coarsely chop half of the meat with a knife and keep the rest for another preparation. Crush the bones and toast them in the oven, then put them in a saucepan covered with water and boil them uncovered for about half an hour (the liquid must be reduced to about a third of its initial volume and must be collected, draining the bones well, using a sieve or a strainer: in this way you will obtain a brown base of lamb which will serve to flavor the sauce). Chop the onion, a clove of garlic and make them "sweat" very gently in a large pan with a drizzle of oil; add the minced lamb meat and brown over high heat. Shade with half a glass of wine, add salt, pepper, a sprig of thyme and four juniper berries. After about 5 minutes, throw away the pasta. After another 5 minutes, add the brown stock to the lamb sauce, another sprig of thyme and the dried prunes cut into small pieces. Drain the pasta, removing it a couple of minutes before the time suggested on the package and put it in the pan to sauté over high heat together with the sauce. Serve piping hot.