Roast lamb with anchovies, rosemary and salsa verde

AT A GLANCE

  • Serves 8 people

  • 1 lamb leg, bone-in (about 2.75kg)
  • 16 anchovy fillets
  • 1 tbsp salted baby capers, rinsed, drained
  • ¼ cup (firmly packed) rosemary sprigs
  • 250 ml white wine
  • 250 ml (1 cup) chicken stock
  • 6 sebago potatoes, scrubbed and coarsely chopped
  • 16 garlic cloves, unpeeled
  • 1 tbsp olive oil
  •  
  • Salsa verde
  • ½ slice (about 25gm) soft white sourdough bread
  • 60 ml (¼ cup) white wine vinegar
  • 8 anchovy fillets, chopped
  • 4 cornichons, finely chopped
  • 2 tbsp capers in vinegar, rinsed, drained
  • 1 garlic clove, finely chopped
  • 1½ cups (firmly packed) flat-leaf parsley, finely chopped
  • 2 tsp finely chopped rosemary
  • 160 ml mild-flavoured extra-virgin olive oil
01   Preheat oven to 140C. Pierce lamb in 16 places with a small sharp knife and press some anchovy, some capers and some rosemary sprigs into each cut. Place in a roasting pan, pour over wine and stock and roast until meat is tender (3½-4 hours), topping up with extra stock if pan begins to dry out.
02   Meanwhile, place potatoes and garlic in a roasting pan, drizzle with oil, season to taste and roast, turning occasionally, until crisp and golden (1¼-1½ hours).
03   Meanwhile, for salsa verde, soak bread in vinegar until soft (1-2 minutes). Process anchovies, cornichons, capers, garlic and bread in a food processor to a coarse paste, add remaining ingredients, pulse to combine, season to taste and serve with lamb and potatoes, drizzled with pan juices.

Topics:

DRINK SUGGESTION, ROSEMARY, POTATOES, WHITE WINE, ANCHOVIES, LAMB, PARSLEY, CORNICHONS, BREAD, GARLIC, CAPERS, AUTUMN, MAIN, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY , ALICE STOREY

Drinking Suggestion:

TOP-QUALITY SANGIOVESE OR CHIANTI. , suggested by MAX ALLEN

FEATURED IN

Apr 2011

Apr 2011

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