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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
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At A Glance

  • Serves 8 people

Drink Suggestion

Top-quality sangiovese or Chianti.

Featured in

Apr 2011

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