Lamb with Myrtle and Broad Bean Puree

Soak the broad beans for at least 12 hours. De-bone the legs (or ask your butcher to do it) and let them marinate for 12 hours with a carrot, 2 stalks of celery, 1 sliced onion, 2 bay leaves, the white wine and the myrtle liquor. Turn them after about 6 hours. Remove the meat from the marinade and tie the thighs to help them keep their shape.|In a saucepan heat 3 tablespoons of oil and sear the legs until they have a nice color. Then add the vegetables from the marinade, cook for a few minutes and finally also add the marinade. Cover, lower the heat and let simmer for 2 hours. While cooking, check that the liquid does not reduce too much, adding a little bit of hot water if necessary. Salt only at the end of cooking. Meanwhile, cover the broad beans with lightly salted cold water and boil them until they are soft (it will take about 1 hour from boiling); drain, setting aside the liquid.|Blend them, diluting with their cooking liquid if necessary. They should be the consistency of a puree. Chop a sprig of rosemary with a few sprigs of thyme to obtain about a tablespoon, and mix the herbs with the pureed broad beans. Stir in a few tablespoons of olive oil and season with salt. Blend the lamb gravy: if it was too soupy, reduce it or blend in some of the drained vegetables. Serve the lamb with its sauce and the broad bean puree.