INGREDIENTS

60ml (1⁄4 cup) olive oil

2 large garlic cloves, coarsely chopped

2 large fresh rosemary sprigs, leaves picked, plus extra leaves, finely chopped, to serve (optional)

2.5kg lamb leg roast

2 red onions, skin on, halved 125ml (1⁄2 cup) red wine

2 x 400g cans cherry tomatoes

145g (1 cup) pitted kalamata olives

2 tbsp drained baby capers 6 drained anchovy fillets, coarsely chopped

3 long strips of lemon rind 1⁄2-1 tsp dried chilli flakes, to taste

Finely grated lemon rind, to serve (optional) Steamed green beans, to serve

METHOD

Preheat oven to 140C/120C fan-forced. Combine the oil, garlic and rosemary in a small bowl. Score the fat on top of the lamb diagonally then transfer to a roasting pan. Pour over the oil mixture to cover. Arrange the onion halves, skinside down, around the lamb. Cover the pan with foil to enclose. Roast for 4 hours. Transfer the lamb and onion to a large plate. Drain any fat from the pan. Increase oven to 220C/200C fan-forced. Pour the wine into the pan and place over medium heat. Bring to a simmer and cook, stirring, for 2-3 minutes or until the wine has reduced by half. Add the tomatoes, olives, capers, anchovy, lemon rind strips and chilli flakes. Stir until well combined. Season. Return the lamb to the pan. Roast, uncovered, for 20 minutes. Return the onion to the pan and roast for a further 10 minutes or until the lamb is golden and the sauce thickens. Set aside for 10 minutes to rest. Sprinkle with grated lemon rind and extra rosemary, if using. Serve with steamed green beans.