"All day" leg of lamb
1
Points®
Total time: 6 hr 50 min • Prep: 15 min • Cook: 6 hr 35 min • Serves: 6 • Difficulty: Easy
Sit back and let your oven do the hard work while the mouth-watering aromas of slow cooked lamb fill the house all day long.
Ingredients
Olive oil
1 tbs
Lamb leg roast, raw
960 g, (Buy 1.6kg leg, bone in), fat trimmed
Salted anchovies in oil, drained
4 medium, chopped
Garlic
4 clove(s), cut into slivers
Brown onion
2 large, each cut into 12 wedges
Fresh rosemary
4 tbs, 4 large sprigs
Baby potatoes
600 g, (Buy 12), halved
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 120°C. Rub oil all over lamb. Heat a large heavy-based frying pan over medium-high heat. Cook lamb for about 5 minutes, turning to brown all over. Transfer to a chopping board and cool slightly. Use a small sharp knife to cut deep slits into the meat and stud with pieces of anchovy and garlic (use garlic to help push anchovy in).
2
Arrange onion over base of a roasting pan or ovenproof dish. Lay lamb on top. Top with rosemary. Pour ½ cup (125ml) water around lamb. Cover tightly with foil and bake in oven for 4 hours. Place potato on a small oven tray and lightly spray with oil. Bake potato and meat for a further 2 hours.
3
Cover lamb loosely with foil to keep warm. Increase oven to 200°C and cook potato for a further 30 minutes or until golden brown. Transfer lamb to a serving platter with onion and potato and spoon pan juices over meat. Meat should pull easily from bone.
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