Alicia Taylor
Lamb plus rosemary is nothing new but here the classic partnership hits harder with a slow-roasting technique driving succulence and rosemary pesto delivering punch.
Ingredients
Method
Preheat oven to 140°C fan-forced. Remove leaves from 4 sprigs of rosemary and finely chop. Add chopped rosemary to a small bowl with 4 crushed garlic cloves, 1 tsp sea salt flakes, paprika, anchovies and oil. Rub mixture over lamb to completely cover.
Cut remaining garlic bulbs in half widthways and place them in centre of a deep-sided tray. Top with remaining rosemary and sit lamb on top. Pour in red wine and 250ml water. Cover tightly with baking paper and 2 layers of foil; bake until meat begins to come away from the bone (4 hours). Remove foil and cook until golden (25 minutes).
Meanwhile, for rosemary pesto, combine ingredients in a small bowl. Set aside for 30 minutes to allow flavours to develop.
Serve lamb with remaining pan juices, rosemary pesto and garlic
Related stories
Native ad body.
Native ad body.
Native ad body.
