Serves: 6 - 8
1.5 kilogram carvery leg of lamb
3 cloves garlic, roughly chopped
2 tablespoons fresh rosemary leaves
zest of 1 lemon 4 anchovies
6 sundried tomatoes, roughly chopped
1 tablespoon Dijon mustard
sea salt and freshly ground pepper
2 whole heads of garlic, tops sliced off
500 grams cavalo nero or spinach
2 tablespoons olive oil
4 cloves garlic, thinly sliced
pinch of chilli flakes – optional
400 grams cooked white beans (we used El Navarrico butter beans)
1⁄2 cup chicken stock
Lamb: Preheat the oven to 200oC
Step 1: Place the garlic, rosemary, lemon zest, anchovies and sundried tomatoes on a chopping board and using a large knife, finely chop the ingredients together.
Step 2: Make small cuts in the lamb and fill each with a teaspoonful of the stuffing. Spread the surface of the lamb with the mustard and season well with salt and pepper.
Step 3: Place the rosemary branches in the bottom of a roasting pan and place the lamb on top. Drizzle with a little olive oil and add the garlic to the pan.
Roast for 1 hour 10 minutes or until done to your liking. Remove from the oven and set aside, lightly covered, to rest for 10-15 minutes.
Cavalo Nero: Remove the tough stalks from the cavalo nero, wash well and slice into large pieces. Bring a large pot of salted water to the boil, add the greens and cook for 10 minutes or until tender. Drain, refresh under cold water and drain again. If using spinach delete this step.
Heat the oil, garlic and chilli in a large sauté pan and when hot add the cavalo nero and toss together for a few minutes. Add the white beans and the chicken stock. Season to taste and allow to heat through.
To serve: Carve the lamb into thin slices. Place on a large platter along with the cavalo nero and the roasted garlic and tip over any meat juices remaining on the plate. Serves 6-8
Cavalo Nero: a hearty member of the brassica family, also called Tuscan Kale. Available from good greengrocers or www.ieproduce.co.nz over the colder months.