While the lamb browns, Labro breaks open a head of garlic and scatters the unpeeled cloves into an oiled glass casserole dish. Atop the garlic cloves she builds a loose nest of fresh rosemary sprigs, bay leaves, and savory. "Everyone in Provence grows and loves savory," she says of the peppery herb. "When I taste it, I have a rush of memories from my garden." Once the lamb has browned all over, she removes it from the cocotte and places it on top of the herbs in the casserole dish. Next, she empties a leftover bottle of white wine from her refrigerator into the still-sizzling cocotte, freeing the caramelized bits from the bottom of the pot, before pouring the mixture of wine and meat juices over the lamb. Into the oven goes the meat, which will cook at 300 degrees or so for most of the afternoon. "In the end," she says, "the lamb should be confit: caramelized, sticky to the teeth, almost melting."