Slow-cooked leg of lamb
Count 1.8 kg of bone-in leg of lamb for 6, and plan to marinate overnight.
In a food processor, mix 3 small anchovies, olive oil, 3 tbs capers, oregano, marjoram, thyme, 3 bay leaves, 5 garlic cloves, zest & juice from 1 lemon with salt & pepper. Spoon over the lamb and rub in, the marinate in the fridge.
Sauté 2 sliced onions. Peel and slice (thin!) 1.25 kg of potatoes, toss with the onions, 120 g of tomatoes and 150 g chopped pitted green olives. Put in a big roasting tin, pour over 3.5 dl stock, squeeze out 2 lemon halves and add the citrus to the tin. Sit the lamb on top, with the marinade. Cover with baking paper and then tinfoil.
Roast at 160 C for 4.5 hours, remove the covers and drizzle with 3 tbs liquid honey then return to the oven, uncovered, for 15 minutes or until brown.
Remove the lamb, crisp the potatoes for an additional 10 minutes.
In a food processor, mix 3 small anchovies, olive oil, 3 tbs capers, oregano, marjoram, thyme, 3 bay leaves, 5 garlic cloves, zest & juice from 1 lemon with salt & pepper. Spoon over the lamb and rub in, the marinate in the fridge.
Sauté 2 sliced onions. Peel and slice (thin!) 1.25 kg of potatoes, toss with the onions, 120 g of tomatoes and 150 g chopped pitted green olives. Put in a big roasting tin, pour over 3.5 dl stock, squeeze out 2 lemon halves and add the citrus to the tin. Sit the lamb on top, with the marinade. Cover with baking paper and then tinfoil.
Roast at 160 C for 4.5 hours, remove the covers and drizzle with 3 tbs liquid honey then return to the oven, uncovered, for 15 minutes or until brown.
Remove the lamb, crisp the potatoes for an additional 10 minutes.
Comments