This tender leg of lamb is served with a rich and flavorful wine sauce, complete with briny capers and salty olives. When braised low and slow, the halved heads of garlic becomes soft and tender—perfect for squeezing out of the skins and enjoying alongside the lamb slices. If you can’t find a semi-boneless leg of lamb (a leg without the shank attached), you can use lamb shanks or lamb shoulder. Turning the meat during the cooking process helps it cook evenly, and bastes it in the sauce. Serve with crusty bread and the rest of the bottle of red wine.