Roast Leg of Lamb with Anchovy Cream
Brought to you by Lorea Gourmet
In this twist on a classic, the rich lamb is offset by the salty and moreish Lorea anchovies...
Serves: 6-8
INGREDIENTS
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
Anchovy cream
1½ cups cream
6 Lorea anchovy fillets, finely chopped
2 cloves garlic, crushed
1 tablespoon butter, diced, chilled
ground pepper
METHOD
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.
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)
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.