1.5-kilogram leg of lamb
6 Lorea anchovies, halved
4 cloves garlic, peeled, sliced
2 long sprigs rosemary
2 teaspoons oil from the jar of anchovies
sea salt and ground pepper
2 onions, cut into wedges
2 bay leaves
1 cup white wine
1½ cups cream
6 Lorea anchovy fillets, finely chopped
2 cloves garlic, crushed
1 tablespoon butter, diced, chilled
Preheat the oven to 160oC.
Make 12 incisions in the top fat-side of the lamb using a sharp knife, then pack each cut with an anchovy half, sliced garlic and rosemary. Brush with the anchovy oil and season with salt and pepper.
Place the onions, bay leaves and wine in a roasting dish and place the lamb on top.
Cover with foil and roast for 3 hours. Remove the foil and roast for a further 1 hour until the meat is very tender when pierced with a skewer. Rest lightly covered for 10 minutes. Carve and serve with the Anchovy Cream.
Place the cream, anchovies and garlic in a medium saucepan. Simmer over a medium-low heat, stirring often until thick and reduced by half, about 15-20 minutes.
Take off the heat and, using an immersion blender, gradually blend in the butter to make a thick, creamy sauce. Season generously with black pepper. If making ahead, warm over a low heat until smooth but don’t let it boil.
(Makes about ¾ cup)