Bec’s Sunday Roasted Lamb.

For anyone new to cooking. I want to point out the only real difference between someone who calls themselves a good cook vs some one who doesn’t is pure confidence. And where exactly does confidence build from? Knowledge. The more you know the more confidence you gain. And this goes for any aspect of your life. Of course there are some things that require practice, (cutting & cooking techniques, quality control in your produce, understanding flavours etc which I know well will practice over time) some things are very very simple. Like having a damn good pot or time. Both of which even the most amateur cook has access to. This is a slow and low recipe that is a one pot pan procedure so it’s virtually fool proof if given the right time and pot of course.

Ingredient required:

1. Leg of Lamb roughly 2.5 kg

2. handful of Rosemary

3. Whole Garlic

4. 1x can of Anchovies in Olive Oil (used as a seasoning)

5. 3-4 stalks of Celery roughly chopped

6. 3-4 carrots roughly chopped

7. 3 quartered onions

8. Handful of cherry tomatoes

9. 1 litre Vegetable Stock

1. Preheat your oven to 180*c (fan forced) 200*c (non fan forced)

2. Place your lamb leg in the centre of the pan (fat facing up).

3. Chop all the veggies (veggies can vary to what you prefer, I tend to use what I have available in my fridge, sometimes I like potatoes) roughly the same size and scatter then around the lamb filling the base of the pan.

4. Make deep cuts inside the lamb leg (enough to insert a full garlic clove rosemary twigs and one anchovy (see image above for ref.)).

5. Wrap your garlic clove and rosemary twig with an anchovy and insert in incisions. Repeat process and fill all incisions (add remainder of anchovies to the vegetables)

6. Rub Salt + Pepper all over the lamb, drizzle the oil from the anchovy tin over the whole dish

7. Fill the tray/pan with your vegetable stock until the lamb is halfway submerged (this will ensure the lamb stays tender and doesn’t dry out while the top fatty layer crisps to perfection throughout the cooking process).

8. Now, depending on what pan you have, (If you have an encased lid like the Le Creuset pot that I have used, This step is not necessary, just pop the lid on top before placing it in the oven.) Top your lamb with some baking paper, followed by aluminium and tightly seal the tray around all the edges to ensure no air can escape. We want to ensure the lamb is securely insulated to keep moisture inside and cooking time to a minimum.

9. Your oven should be preheated by now, You may need help placing the tray inside the oven, it can be quite heavy so be careful as the tray is filled with liquid.

10. Once your lamb is in the oven, let it cook undisturbed for 3 hours.

11. After three hours, gently remove the lamb from the oven and take a moment to assess its progress. As you lift the tray, the aroma should envelop you, hinting at the tender feast to come. Carefully slide the lamb leg from the tray; it should yield effortlessly, separating from the bone with a graceful ease. This delicate detachment is a testament to the seal you created earlier, ensuring that all the flavors and juices have melded perfectly. If it comes away smoothly, you can be confident that your efforts have paid off, resulting in a succulent and mouthwatering ALMOST finished dish. If you require more cooking time. Just reseal the tray and let it cook for another 3- mins and retest.

12. Once you’re satisfied with the lamb’s tender perfection, switch the setting to broil, lower temperature to 160*c (fan forced) or 180*c (non fan forced). Remove the lid, along with any aluminium or baking paper, and let the lamb bask under the heat for about 10 minutes. This is your chance to elevate the dish: as it broils, the layer of lamb fat will begin to render and crisp up, while the garlic cloves caramelize, releasing their rich, savoury essence. This final blast of heat not only enhances the texture but also adds a deep, complex flavour, transforming your already succulent lamb into a mouthwatering masterpiece!

    *Optional*

    While your lamb rests, it’s the perfect moment to focus on your favourite side dishes. I love preparing a fluffy couscous, a vibrant salsa verde, and a zesty lemon yogurt. To infuse the couscous with flavour and depth, I add the rich liquid left in my tray, so no flavour goes to waste. Once the couscous is ready, I use it as a bed for the lamb, top it off with the salsa verde; the bright acidity of the vinegar cuts through the succulent fat, harmonising the flavours beautifully. This combination transforms the dish into a symphony of taste and texture, elevating your meal to new heights. (This meal is even better the next few days as the flavours combine over time. It serves for a great meal prep option).

Procedure: