You are here: Home > Food

Seven hour lamb with anchovy & garlic

Leila McKinnon (Stephanie Alexander's recipe)
 
Share with MessengerShare
Seven hour lamb with anchovy & garlic

Serving size: Serves 6
Cuisine type: Greek, Modern Australian
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Lamb

Seven hour lamb with anchovy & garlic
INGREDIENTS

4 anchovy fillets
1 x 1.8 – 2 kg leg of lamb, frenched
3 large cloves garlic, quartered
salt and freshly ground black pepper
1 tablespoon olive oil
2 bouquet garnis (including a small piece of celery)
1 cup (250ml) full-flavoured veal or chicken stock
1 cup (250ml) dry white wine

bouquet garnis
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.


METHOD

Select an oval shaped ovenproof enamelled cast-iron casserole that will hold the meat snugly and has a tight-fitting 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 6 deep incisions into teach side of lamb. Insert 1 piece of anchovy and 1 sliver of garlic into each incision.
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, 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.
When ready to serve, remove casserole from oven and carefully transfer meat to a hot serving dish. Pour juices into a sauceboat.

Gently carve meat (it will be very tender and will break up). Moisten meat generously with cooking juices and serve with something comforting, such as mashed potato.

 
Share with MessengerShare
User comments
Would love to try this, wondering if it could be done in a slow cooker?
enjoy

Write a comment
Email: *
Your email will not be shared with any third parties or published with your comment.
Nickname: *
Location: *

Subject:
*
Comment:
*
Maximum characters 1000

Comment guidelines
Avoid using:
  • Personal attacks
  • Irrelevant comments
  • HTML tags
  • Personal information
  • Offensive language
  • Text in ALL CAPITAL LETTERS
See full comment guidelines
Comment guidelines X
Thank you for sharing your opinions with other users of NineMSN. People will find your comments more helpful if you include relevant information and avoid some common pitfalls.
Please note: All reviews and comments submitted are subject to moderation, NineMSN reserves the right to alter and / or remove any content that does not comply with usage guidelines.
What to include in your comment:
  • A title that briefly summarizes the opinion expressed in the comment.
  • Additional comments adding more detail.
  • Comparisons to other similar products, if this is relevant.
  • To create a new paragraph, press the Enter key twice.
What not to include:
  • Information that will quickly go out of date.
  • Comments on other comments or commenters.
  • Language that other users may find offensive.
  • comments of one sentence or less. Provide information to support your opinion.
  • Personal information like your email address or telephone number.
  • HTML coding. Tags like <b> or <i> will not be recognized.

Also in this section

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
advertisement
Features
Pictures
Video
Magda Szubanski comes out as a lesbianComedian and actress Magda Szubanski will today announce she is gay, as she joins the push to legalise same-sex marriage in Australia. Baking soda, bicarb soda, baking powder. what is the difference?Question: What is the difference between baking powder, baking soda and bicarbonate of soda? What are their different applications? Butter chicken1 cup (150g) unsalted raw cashews 2 teaspoons garam masala 2 teaspoons ground coriander ½ teaspoon chilli powder 3 cloves garlic, chopped coarsely 4cm piece fresh ginger (20g), grated 2 tablespoons white vinegar 1/3 cup (90g) tomato paste ½ cup (140g) yogurt 1kg chicken thigh fillets, halved 80g butter 1 large brown onion (200g), chopped finely 1 cinnamon stick 4 cardamom pods, bruised 1 teaspoon hot paprika 400g can tomato puree ¾ cup (180ml) chicken stock ¾ cup (180ml) cream Note: This recipe is not suitable to make in a slow cooker or pressure cooker. Use unsalted cashews in the roasted curry mixture or the taste of the finished butter chicken may not be as mellow as it could be. Angelina Jolie: How I avoided a horrible lifeAngelina Jolie has revealed how she escaped the "shallow" life many Hollywood stars live in a candid new video. How to cook a soft-boiled eggThere is a great debate and many points of view on how to boil the perfect egg. However, there are a few points that all the experts agree on.
ww |

inspire me

Glam and garish Grammys fashion

Glam and garish Grammys fashionThe red carpet fashion at this year's Grammy Awards was split into two...More >

Miranda Kerr-ves: Australia's sexiest...

Miranda Kerr-ves: Australia's sexiest supermodelThirty years after Elle Macpherson was crowned 'The Body', Australia has a new...More >

Photo galleries

The very best retro recipesThe very best retro recipes Marvellous mocktailsMarvellous mocktails

Recipes in your inbox

Recipes in your inboxWe send you the latest recipes from the weekly straight to your inbox.
Sign up now >
ww |

topics

Handy hints(740)/ Expert advice(530)/ natural health(434)/ Books(384)/ diet(343)/ Health(237)/ Recipes(234)/ Gardening(217)/ Food(206)/ Craft(164)/ Diet and nutrition(151)

Also on Ninemsn