"All day" leg of lamb
Lean lamb leg roast
960 g, (Buy 1.6kg leg, bone in), fat trimmed
Anchovy fillets in oil, drained
4 medium, chopped
4 clove(s), cut into slivers
2 large, each cut into 12 wedges
4 tbs, 4 large sprigs
600 g, (Buy 12), halved
2 x 3 second spray(s)
- 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).
- 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.
- 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.