Leg of lamb stuffed with olives, bread, pine nuts & herbs (Cosciotto d'agnello ripieno di olive, pane, pinoli e erbe aromatiche)

INGREDIENTS

• 1 whole bulb spring garlic, broken into cloves, unpeeled
• 3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme), leaves picked
• 6 slices higher-welfare pancetta
• 3 anchovy fillets
• 100 g rustic bread, torn into 2.5cm pieces
• 1 large handful pine nuts
• 1 handful green olives, stones removed
• sea salt
• freshly ground black pepper
• 2 kg quality leg of lamb
• 1 large bunch fresh rosemary
• olive oil
• 2 kg good roasting potatoes, peeled and halved
• 1 sprig fresh bay leaves
• 1 bottle red wine