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Braised lamb with celery salsa

By Abigail Donnelly
8
Easy
20 minutes
5 hours

Ingredients

  • 2 kg free-range leg of lamb
  • 2 T olive oil
  • 2 litres beef stock
  • Sea salt and freshly ground black pepper, to taste
  • 6 potatoes, peeled and boiled
  • 3 T butter
  • 2 T Italian parsley, roughly chopped
    • For the celery salsa, mix:

  • 1 bunch celery leaves, chopped
  • 3 T capers, drained
  • 2 T green peppercorns, drained
  • Lemon juice, a squeeze

Method

  1. Preheat the oven to 150°C. Rub the lamb with the olive oil and sear in a hot pan.
  2. Place the lamb in a casserole dish and cover with the stock. Bake, covered, for 5 hours. Season to taste.
  3. To serve, toss the potatoes in the butter and parsley. Serve with the celery salsa.

Cook's note: Browning the meat caramelises its surface and adds rich flavour to the finished dish.

Discover more slow roast recipes here.