Leg-over Lamb


Leg-over Lamb
Cosciotto di agnello

➤ Serves 4-6
➤ Preparation 15 minutes
➤ Cooking 6 hours

2kg leg of lamb
4 garlic cloves, each cut into 3
3 anchovies (optional), each cut into 4 pieces
2 sprigs of rosemary, cut into 2.5cm lengths
3 tbsp olive oil
salt flakes and freshly ground black pepper
4 red onions, cut into quarters
350ml red wine
125ml port (if you don’t have any, increase the wine to 475ml)
1-2 tbsp herb or berry jelly (mint, rosemary, redcurrant, sage)
1 tbsp balsamic vinegar (thick type)
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 tbsp chopped fresh mint

Preheat the oven to 120°C/Gas Mark ½. Make slits in the lamb and stuff each hole with a piece of garlic, a piece of anchovy, if using, and some rosemary, using your finger to push them right in.

Heat the olive oil in a large casserole, add the lamb and brown it well on all sides. Season with salt and pepper, and add the onions, red wine and port, if using. Mix the herb jelly, balsamic vinegar and fresh herbs together, and spoon over the lamb. Cover with a tight-fitting lid and cook for around 5-6 hours, until the meat is falling off the bone.

Laura Santtini