Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place the
Leg of Lamb (1.5 kg)
on a large chopping board and use a sharp knife to slice little pockets into the meat. Peel and thickly slice about half of the
Garlic (1/2 head)
and pull the leaves off
Fresh Rosemary (5 sprigs)
.
Step 3
Make a little bouquet in the lamb and fill with the
Anchovy Fillets (10)
, a few rosemary leaves and garlic slices and use your fingers to push the mixture into each of the pockets in the lamb. Repeat until all the pockets have been filled.
Step 4
Crush the
Garlic (1/2 head)
and combine with the
Olive Oil (200 mL)
,
Kalamata Olives (15)
, and
Balsamic Vinegar (50 mL)
.
Step 5
Juice and zest all the
Lemons (5)
and add to the marinade, keeping the lemon peel. Season with
Coarse Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Arrange this and the remaining
Fresh Rosemary (5 sprigs)
on the bottom of a large roasting pan. Lower the lamb on to this grid and pour over the marinade. Season the lamb with
Coarse Sea Salt (to taste)
,
Ground Black Pepper (to taste)
, and pour in the
Dry White Wine (500 mL)
.
Step 7
Cover the lamb with foil and roast in the preheated oven for the first 1/2 hour.
Step 8
Then turn the oven down to 300 degrees F (150 degrees C) and roast for a further 2 1/2 hours.
Step 9
Remove the foil and ramp up the oven to 425 degrees F (220 degrees C). Caramelize the lamb for 20–30 minutes, adding in more liquid (white wine or water) if required. When cooked, the lamb should fall apart at the lightest touch from a fork.
Step 10
Serve warm with desired sides.
