Slow Roasted Leg of Lamb with Anchovy and Oregano
Anchovy haters - don’t be deterred! The anchovy melts as it cooks and helps to give the lamb a deep, rich flavour. You can vary the vegetables to bring in some of your favourites - swede, celeriac, or kumara would all work just as well.
Use a mortar and pestle (or finely chop by hand) to mash the garlic, anchovies and oregano. Mix in the olive oil to form a paste. Using a sharp knife, lightly score the lamb leg with a diamond pattern, then rub the leg well with the paste. If you have the time, smear the marinade over the lamb overnight for added flavour. Bring the lamb to room temperature before cooking.
Preheat the oven to 200°C.
Arrange the leek in the bottom of a large roasting dish. Place the lamb on top and season with salt and pepper. Pour over the wine and one cup of water, then put into the oven. After 30 minutes, reduce the heat to 160°C and cook for another hour.
Add the remaining vegetables and the lemon to the roasting dish, then cook for a further 1½ hours. The vegetables should be tender. If the meat is browning too quickly, loosely cover with foil for the remainder of the cooking time. Remove from the oven and allow to rest for at least 20 minutes before carving. Scatter with the parsley to serve.
4 cloves garlic
2 Tbsp fresh oregano
6 anchovy fillets
2 Tbsp olive oil
1 easy-carve leg of lamb (approx. 1.5kg)
1 large leek, sliced into 1cm rounds
1 cup red or white wine
3 carrots, peeled and cut into 3-4cm chunks
4 medium potatoes, peeled and cut into 3-4cm chunks
1 bunch baby turnips
¼ pumpkin, cut into 3-4cm chunks
2 lemons, cut into quarters
2 Tbsp chopped fresh parsley