7hr Free Range Leg of Lamb with Garlic and Anchovies

Name: 7hr Free Range Leg of Lamb with Garlic and Anchovies
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 x British Free Range leg of lamb on the bone; 25ml Olive oil; 10 x Anchovy fillets (salted) not pickled; 12 x Cloves garlic finely sliced; 1 x Onion sliced; 2 x Celery sticks sliced; 1 x Fennel bulb sliced; 200ml Dry white wine; 300ml Light chicken or lamb stock

15 mins
medium
4

Recipe by

Jeff Baker

Ingredients

1 x British Free Range leg of lamb on the bone
25ml Olive oil
10 x Anchovy fillets (salted) not pickled
12 x Cloves garlic finely sliced
1 x Onion sliced
2 x Celery sticks sliced
1 x Fennel bulb sliced
200ml Dry white wine
300ml Light chicken or lamb stock

Shop our Grass Fed Lamb

Introduction

Cooking the leg of lamb for this length of timSlowly and with the fragrant salty taste of the anchovies and tender garlic will ensure that the meat will simply fall off the bone.

Method

Score fat on lamb or ask the butcher to do this for you.
Insert garlic and anchovies all over and under meat.
Brown lamb in hot roasting tray with a little olive oil.
Remove lamb to one side.
Soften vegetables in roasting tray then add wine and boil for 2 or 3 minutes.
Add lamb to tray.
Add stock and cover.
Cook in cool oven 110°C for 7 hours checking pan is not dry, if so add a little water.
Best served with new season jerseys or Lincoln's and tender green beans.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne