This recipe is written for the head end of the lamb leg. As the lamb is turned over several times, the whole leg is too cumbersome. 

This also works well with smaller pieces. Reduce oven temperatures by 25 degrees F.

Serves 6

To prepare lamb

Preheat oven to 475 degrees F.

Place lamb on a plate. (If the lamb is held together with a net, remove net, to be replaced later.)

Cut off all the outer fat so that lamb may exchange flavors with vegetables. Peel garlic and crush it in a mortar with salt. Rub the mixture over the lamb on all sides. Then rub the lamb with olive oil. (Replace net at this time.)

Crush the bay leaf and sprinkle it over the lamb. Set lamb aside until needed.

Preliminary searing, 25 minutes

Chop the onions.

Place olive oil in the baking dish and heat it a minute or two in the oven. Place onions in the baking dish. Stir well to coat all onions with olive oil.

Bake the onions 5 minutes. They should sizzle, but not brown.

Return the lamb to the baking dish, pushing onions to the sides. Bake at the high temperature 20 minutes.

Turn once, at the 10 minute point. If onions have begun to brown, moisten with tablespoons of chicken stock.

(May be done ahead of time to this point.)

Baking, about 1 hour

Reduce or preheat oven to 350 degrees F.

Quarter the tomatoes and distribute them on top of the onions.

Roast the lamb.

Baste frequently and turn lamb several times. If onions are dry, moisten with a little dry white wine. Conversely, drain excess liquid if it appears.

In due time juices will start coming down from the lamb. Remove the lamb to a plate and stir pan juices into the onions and tomatoes. Return lamb to the dish and continue cooking.

Roasting thermometer should read 160 degrees F.

At the end the onions should be nicely caramelized, and moist, but without excess liquid.

This has always been one of my favorites. Who would have thought that long-simmered green beans, lamb, golden onions, and a little vinegar would produce anything as exceptional as this.

Marcella Hazan’s earlier comment was omitted from her 1992 compendium, but I think it should be preserved:

Of all meat dishes, I think I get most pleasure from a good stew. And this is one of my favorites. As in all the proper stews, the meat becomes succulently tender, but it has something more - a very fresh and lively taste that comes from the vinegar and the long, slow cooking with green beans. It transforms ordinary lamb shoulder into a fine, sprightly dish that should appeal even to those who are not usually fond of lamb. Marcella Hazan, More Classic Italian Cooking, 1978.

May be prepared in advance and reheated gently. In this dish, the green beans do not retain their dignity with refrigeration.

Serves 6

To brown meat and onions, 30 minutes

Place half the olive oil in the pan. Rinse lamb cubes. Brown them slightly (or deeply, to follow the original) and remove to a side plate.

Add remainder of oil, and onions. Simmer gently until some of the onions are golden, about 15 minutes.

To finish, 1 ½ hours

Return meat to the kettle. Pour in red wine vinegar. Season with salt and pepper. Bring vinegar to simmer, and simmer 30 seconds, stirring. Then turn heat to very low.

Rinse the green beans and add them to the pot. Partially cover and simmer very gently until the meat is nice and tender, about 1 ½ hours.

During cooking, stir from time to time. If the kettle is in danger of running dry, add tablespoons of water. At the end, only natural juices and oil should be present.

Variation
Add a few walnuts for garnish.