Roasted Boneless Leg of Lamb with Spring Peas - DeBragga

Ingredients

• 1 Boneless, Tied Leg of Lamb (7-8 lbs)
• 1 can anchovies, each filet cut into 4 pieces
• 10 cloves of garlic, sliced thinly
• 3T olive oil
• Kosher salt and freshly ground pepper
• 3 cups white wine
• 3 large shallots thinly sliced
• 1 cup glace de veau mixed with ½ cup water
• 3 oz thinly sliced prosciutto
• 25 oz fresh or frozen spring peas