Roast lamb

1. Preheat the oven to 250°C. Pour the wine vinegar into a large bowl, add half the sugar, oil, salt and pepper and mix. Then put the lamb in the bowl and let it
Marinate for 20 minutes. I spread some of the rosemary in a deep baking dish, place the meat on it, pour the marinade over it, sprinkle with the rest of the sugar and rosemary and spread the halved heads of garlic around it. I carefully cover the baking dish with foil and put it in the oven. I immediately reduce the temperature to 170 °C and bake for 3½ hours. I remove the foil and bake for another 30 minutes, until the meat starts to fall apart completely.
2. I take the roasted lamb out onto a cutting board, cover it with foil and let it rest. I place the baking dish on the stove, on a low flame, take out the rosemary from it and squeeze the cloves from the roasted garlic. I stir in the flour, pour in the stock and scrape the bottom
and the sides of the baking dish. I bring the sauce to a boil, stirring constantly, and stir in the capers. I like to serve the lamb with mashed potatoes covered in the sauce.