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But lamb with rosemary and anchovies combines three “classic flavors of Provence.” When added to a slow-cooked roast, anchovies ... get the best of The Week delivered directly to your inbox.

The stock can now be used for the stew, eaten as a soup or frozen. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on ...