Roast lamb with anchovies, rosemary and salsa verde


You'll need

1 lamb leg, bone-in (about 2.75kg) 16 anchovy fillets 1 tbsp salted baby capers, rinsed, drained ¼ cup (firmly packed) rosemary sprigs 250 ml white wine 250 ml (1 cup) chicken stock 6 sebago potatoes, scrubbed and coarsely chopped 16 garlic cloves, unpeeled 1 tbsp olive oil   Salsa verde ½ slice (about 25gm) soft white sourdough bread 60 ml (¼ cup) white wine vinegar 8 anchovy fillets, chopped 4 cornichons, finely chopped 2 tbsp capers in vinegar, rinsed, drained 1 garlic clove, finely chopped 1½ cups (firmly packed) flat-leaf parsley, finely chopped 2 tsp finely chopped rosemary 160 ml mild-flavoured extra-virgin olive oil

Method

  • 01
  • Preheat oven to 140C. Pierce lamb in 16 places with a small sharp knife and press some anchovy, some capers and some rosemary sprigs into each cut. Place in a roasting pan, pour over wine and stock and roast until meat is tender (3½-4 hours), topping up with extra stock if pan begins to dry out.
  • 02
  • Meanwhile, place potatoes and garlic in a roasting pan, drizzle with oil, season to taste and roast, turning occasionally, until crisp and golden (1¼-1½ hours).
  • 03
  • Meanwhile, for salsa verde, soak bread in vinegar until soft (1-2 minutes). Process anchovies, cornichons, capers, garlic and bread in a food processor to a coarse paste, add remaining ingredients, pulse to combine, season to taste and serve with lamb and potatoes, drizzled with pan juices.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Top-quality sangiovese or Chianti.

Featured in

Apr 2011

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Beef cheek recipes

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

Soy-roast duck with mandarin

conversion tool