Slow-Cooked Leg of Lamb with Parmesan and Anchovy Potatoes


Serves: 6

Ingredients:

2-2.5kg leg of lamb on the bone
sea salt and freshly ground black pepper
1 tbsp dried oregano
juice of 1 lemon
2 tsp olive oil
1½ kg new potatoes
5 anchovy fillets, torn
½ tsp dried chilli flakes
2 garlic cloves, chopped
125ml (½ cup) double cream
4 thyme sprigs
15g butter
3 tbsp parmesan
freshly grated green salad, to serve

Step-by-step:

  1. Preheat oven to 220 ° C. Put lamb in a large roasting tin and season well with salt and pepper. Sprinkle with oregano and pour over lemon juice. Drizzle with olive oil and roast for 20 minutes, or until browned.
  2. Add 1 cup water to roasting tin and cover tin with foil. Reduce oven to 160 ° C and roast the lamb for another 3½ hours, basting every 30 minutes. Remove the roasting tin from the oven. Pour the juices into a small pan and set aside.
  3. Arrange potatoes around the lamb. Return to oven for 1 hour, then take out and remove lamb from roasting tin and set aside to rest.
  4. Top potatoes with anchovies, chilli and garlic. Pour in cream and top with thyme, butter and cheese. Increase the oven to 200 ° C and return potatoes to oven for 10 minutes.
  5. Serve the lamb with the heated pan juices, potatoes and a crisp, green salad on the side.

Notes:

  1. Cooking the lamb this way will make it so tender you’ll be able to shred it off the bone.