Slow Roasted Leg of Lamb
Extra virgin olive oil (EVO)
1 trimmed leg of NZ lamb (approx. 1.5 kg)
2 onions, peeled and roughly chopped
78g tin of, drained and chopped
2 lemons, roughly chopped
2 Tbsp, rinsed
3 sprigs rosemary or thyme
Salt and freshly ground black pepper
6 medium red potatoes, quartered
Preheat oven to 150˚C.
Heat a little EVO in a large fry pan and brown lamb on all sides. Place lamb in a heavy lidded casserole dish with onions, anchovies, lemons, capers, rosemary or thyme and verjuice. Cover with a greaseproof paper cartouche and tightly fitted lid. Bake for 2–2½ hours or until meat falls from the bone, basting after 1 hour.
Place potatoes on an oven tray, drizzle with EVO and sprinkle with truffle salt. Toss well to combine and bake for 40 minutes or until golden brown. Remove from oven and season with more truffle salt to taste.
Remove lamb and reduce juices until thick. Season to taste. Serve lamb coated with juices next to truffle roasted potatoes.
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