Name: Roast lamb with anchovies, rosemary and salsa verde
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8
Ingredients: 1 lamb leg, bone-in (about 2.75kg); 16 anchovy fillets; 1 tbsp salted baby capers, rinsed, drained; ¼ cup rosemary sprigs (firmly packed); 250 ml white wine; 250 ml chicken stock (1 cup); 6 sebago potatoes, scrubbed and coarsely chopped; 16 garlic cloves, unpeeled; 1 tbsp olive oil; Salsa verde; ½ slice soft white sourdough bread (about 25gm); 60 ml white wine vinegar (¼ cup); 8 anchovy fillets, chopped; 4 cornichons, finely chopped; 2 tbsp capers in vinegar, rinsed, drained; 1 garlic clove, finely chopped; 1½ cups flat-leaf parsley, finely chopped (firmly packed); 2 tsp finely chopped rosemary; 160 ml mild-flavoured extra-virgin olive oil

Roast lamb with anchovies, rosemary and salsa verde

Australian Gourmet Traveller recipe for Roast lamb with anchovies, rosemary and salsa verde

Serves 8

Prep

20M

Cook

Total

4H 20M

Ingredients

1 lamb leg, bone-in (about 2.75kg)

16 anchovy fillets

1 tbsp salted baby capers, rinsed, drained

¼ cup rosemary sprigs (firmly packed)

250 ml white wine

250 ml chicken stock (1 cup)

6 sebago potatoes, scrubbed and coarsely chopped

16 garlic cloves, unpeeled

1 tbsp olive oil

Salsa verde

½ slice soft white sourdough bread (about 25gm)

60 ml white wine vinegar (¼ cup)

8 anchovy fillets, chopped

4 cornichons, finely chopped

2 tbsp capers in vinegar, rinsed, drained

1 garlic clove, finely chopped

1½ cups flat-leaf parsley, finely chopped (firmly packed)

2 tsp finely chopped rosemary

160 ml mild-flavoured extra-virgin olive oil

Method

Main

1.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.

2.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).

3.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.