Ingredients

Method

• 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

Ingredients

Preheat the oven to 150°C. Rub the lamb with the olive oil and sear in a hot pan.

Place the lamb in a casserole dish and cover with the stock. Bake, covered, for 5 hours. Season to taste.

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.