EIGHT-HOUR LAMB WITH HERB DRESSING
Serves 6-8
Ingredients
1 leg of lamb, about 2kg
4 garlic cloves
Olive oil
500ml (2 cups) white or red wine
Salt and pepper
Ingredients for dressing
Fresh mint, basil, fennel and thyme, finely chopped
6 anchovies
100ml olive oil
Juice of 2 lemons
To serve
100g flaked almonds, toasted
Method
Preheat the oven to 120°C. Make slits in the lamb with a sharp knife and push in the garlic cloves. Place in a roasting tray and drizzle with olive oil. Pour over the wine and season.
Cover securely with foil and roast for 8 hours, checking the liquid halfway through and adding a glug of water if necessary.
Remove from the oven and allow to rest. For the dressing, combine all ingredients and mix well. Slice or pull the lamb apart, place on a platter and serve with dressing and toasted almonds.
Tip
Pickle some quinces (now in season) to go with your lamb. In a small saucepan boil 125ml (½ cup) vinegar with 180g sugar, a few cloves and a cinnamon stick.
After 5 minutes, add 2 sliced and peeled quinces. Cook for 15-20 minutes until soft but not breaking. Allow to cool before serving with the lamb.