Roast the lamb slowly, baste often and use a little more red wine if needed. Anchovies are the secret ingredient here -- you don't taste them, but they enrich all the other flavors. The pan sauce is lush and a only a small spoonful is needed to moisten the meat.
Simplicity and lightness define these sunny little treats, which are easy to make and even easier to eat, especially with chilled, homemade lemonade or hot tea or coffee. They are inspired by the Easter Week Yoemem, or Yaqui, in "the House of the Sun."
The dish is best eaten right away.