Slow-roasted lamb, Italian style

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 – 10 hours

Ingredients

2 kg leg of lamb
4-6 anchovy fillets
3-4 cloves garlic, sliced
Fresh rosemary sprigs
Salt and milled black pepper
Olive oil
2 cups dry red wine

Method

Trim excess fat from the lamb.
Nick the lamb all over with the point of a sharp knife, then stuff with bits of anchovy, garlic and small sprigs of rosemary.
Season lightly with salt, generously with black pepper. Rub all over with olive oil.
Place in a heavy casserole just large enough to accommodate it.
Pour in wine. Cover with 2 sheets of oiled greaseproof paper. Cover with a light fitting lid.
Roast at 100°C for 8 – 10 hours or until meltingly tender and soft enough to cut with a spoon. Serve with soft polenta, and lots of rocket.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Duck ragú pie

Schwarma-style lamb

Brinjal-and-mince bake

Bolognese with gnocchi

Roast turkey with pear stuffing and roast potatoes