Roasted leg of lamb with an­chovies and olives

Australian Women’s Weekly NZ - - CONTENTS -


4kg leg of lamb, on the bone 8 an­chovy fil­lets ¾ cup (120g) kala­mata olives, pit­ted ¼ cup rose­mary, roughly chopped 2 ta­ble­spoons finely grated lemon rind ⅔ cup (160ml) ver­juice ¼ cup (60ml) ex­tra vir­gin olive oil 8 cel­ery stalks, trimmed (see Mag­gie’s tip) red veined sor­rel, to dec­o­rate, op­tional

Re­move lamb from the fridge to reach room tem­per­a­ture. 2 Make 8 small cuts into the lamb, then poke your fin­ger into each cut to cre­ate a small pocket. Stuff an an­chovy into each pocket. 3 Place the olives into a mor­tar and pes­tle and bruise un­til they are a rough paste; add the rose­mary, lemon rind, ¼ cup (60ml) of the ver­juice and the olive oil, and mix to­gether well. Massage mix­ture all over the leg of lamb. Sea­son with sea salt and freshly ground black pep­per. 4 Pre­heat oven to 190°C (170°C fan-forced). Place cel­ery stalks on a large oven tray; place lamb on top of cel­ery. Roast for 2 hours for medium, or, if you pre­fer your lamb more well done, roast for an ex­tra 20-30 min­utes and cover loosely with foil if over-brown­ing. Re­move from the oven and driz­zle with the re­main­ing ver­juice; al­low to rest for 30 min­utes be­fore carv­ing. Serve with red veined sor­rel leaves, if de­sired.

Not suit­able to freeze or mi­crowave.

Roasted leg of lamb with an­chovies and olives

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