Leg of Lamb Stuffed Provençal Style

Preparation:

Preparation: Completely bone one leg and remove only the hip bone from the other. Bring the two legs together and sew them together with kitchen thread and a special needle so that it looks like a single block of meat, open like a book. In the robot you will have already minced the bacon, mushrooms and fennel together. Throw the minced meat into the pan with a touch of butter and add a spoonful of mixture made with aromatic herbs, two cloves of garlic, grated nutmeg, salt and pepper. When everything is blended and the butter well absorbed, add the crumbled pancarré. Turn off. Salt and pepper the double leg inside and out and fill it with the stuffing. Now give it back to its original shape and stitch well. It would also be useful to stick it with a few pieces of garlic and myrtle leaves, if you can find it. Arrange your masterpiece in a large roasting pan, perhaps cast iron, on a layer of potatoes cut into chunks. Add a large knob of butter (or if you prefer extra-virgin olive oil), salt, pepper and white wine. Bake at 200 degrees for about an hour, covering the pan with aluminum foil for the first 20 minutes of cooking. Serve the meat partially sliced.