Stuffed leg of lamb with rosemary & pine nuts

INGREDIENTS

• 2 kg quality whole leg of lamb
• 1 whole bulb garlic
• ½ bunch fresh flat-leaf parsley
• ½ bunch fresh rosemary, leaves picked, a few sprigs left whole
• 4 anchovy fillets
• 100 g ciabatta torn into chunks
• 1 large handful pine nuts
• 1 large handful green olives, stones removed and roughly chopped
• zest and juice of 1 lemon
• sea salt
• freshly ground black pepper
• olive oil
• 2 onions, peeled and roughly chopped
• 2 carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 1 bottle red wine
• 1 heaped tablespoon flour
• 1 litre organic chicken or vegetable stock