One hour before baking, mix the dry herbs with a finely crumbled small bay leaf. Brush the lamb with olive oil, sprinkle all over with the salted and peppered herbs. Put into a large ovenproof dish, the back at the bottom of the dish. Mix the oil and the white wine in a bowl. Add the finely chopped then mashed garlic and shallots, the mixture must be a paste. Salt and pepper. Leave to marinate. Bake the lamb in a hot oven (350F). When it starts to brown, brush it often with the mixture in the bowl. Halfway through the baking, when the inside is well browned, turn the lamb. If the bottom of the dish starts to dry out, add a few spoonfuls of boiling water and brush further. According to the size of the lamb, you will carry out the baking as for any other young roasting meat, avoiding the drying out. Before serving, cut on a board. The bones are tender and will dislocate easily. Collect the juice to add it to that of the dish which is kept warm. Serve the meat in its sauce with spring vegetables such as broad beans, the flavor of which goes very well with this young and tender meat, or with polenta in winter.
