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Seven hour lamb with anchovy & garlic

Leila McKinnon (Stephanie Alexander's recipe)
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.

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