SLOW-ROASTED LEG OF LAMB WITH ANCHOVIES

Never fear – the anchovies don’t make this melt-in-the-mouth lamb at all fishy tasting, but add a savoury note that blends beautifully with the meat.

1.5kg leg of lamb 10 anchovy fillets 1 clove garlic, crushed 1 teaspoon chilli flakes 2 teaspoons finely grated lemon zest 2 tablespoons olive oil 2 onions, peeled and cut into thin wedges 2 whole garlic bulbs, cut in half horizontally 8 young whole carrots, washed (or 3 large carrots, peeled and diced) 3 sprigs thyme 2 sprigs rosemary 1 lemon, juiced 1 cup water

Heat oven to 150°C. Make slits over lamb and insert anchovy fillets. Season lamb generously with flaky sea salt and freshly ground black pepper.

Combine crushed garlic, chilli flakes and lemon zest with 1 tablespoon of the olive oil. Rub mixture over lamb.

Heat the remaining tablespoon of oil in a casserole dish or roasting pan with a lid (one large enough to hold the lamb). Add lamb and brown on all sides then remove from pan.

Add onion wedges, halved garlic bulbs and carrots and sear several minutes. Add herb sprigs, lemon juice and water.

Return lamb to pan, cover with baking paper then the lid and cook 4 hours.

Remove lid and paper and raise oven temperature to 200°C. Baste lamb well with juices and cook 10-15 minutes until skin is golden. Baste again before removing from cooking liquid with the vegetables. Cover and keep warm.

Strain cooking liquid into a small saucepan, removing as much fat as possible. Simmer for a minute or two before serving with the lamb. Serves 6-8

Cook’s note: If using a roasting pan without a lid, cover the lamb with baking paper and a double layer of foil.