tin of anchovy fillets
1 x 1.8 – 2 kg leg of lamb
3-4 large cloves garlic, quartered
salt and freshly ground black pepper
1 tablespoon olive oil
2 bouquet garnis (including 2-3 small pieces of celery)
1 cup (250ml) full-flavoured veal or chicken stock
1 cup (250ml) dry white wine
A bouquet garnis is the bundle of flavour we slip into the stockpot, usually comprising of a bay leaf, a sprig of thyme and parsley stalks tied up with string. (or you can just use the store bought bouquet garnis that look like tea bags)
Select an oval shaped ovenproof enamelled cast-iron casserole that will hold the meat snugly and has a tight-fitting lid. (or just a heavy roasting tin with lid)
Preheat the oven to 120°C (100°C fan-forced).
Dry anchovy fillets on kitchen paper and cut each into 3 pieces. With the tip of a sharp knife, make deep incisions into each side of lamb. Insert 1 piece of anchovy and 1 sliver of garlic into each incision.
Rub left over oil from anchovies over lamb
Grind pepper over lamb and rub in a little salt.
Heat oil in a heavy-based frying pan and seal lamb on all sides until a rich golden brown.
Add bouquet garnis and lamb to casserole/roasting tin, then pour in stock and wine. Put on lid and stand casserole dish on a baking tray. Transfer to oven and forget about it for 7 hours. (doesn't matter if it goes longer..we've had it in there for 8 hours)
When ready to serve, remove casserole from oven and carefully transfer meat to a hot serving dish.
We actually remove our lamb from the oven after we have raised the temp so we can do our roast potatoes. We then leave the lamb out until the potatoes have only got about 20 mins to go. At this point we put the lamb back in the oven but this time without the lid.
Pour juices into a sauceboat. (I keep juices in roasting tin and put it over the heat on my stove top adding some cornflour to thicken it to a gravy..very tasty)
Gently carve meat (it will be very tender and will break up).
Hope you enjoy it as much as we do! :o)