Pot Roast Lamb


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4 large sprigs rosemary

8 cloves garlic, cut into thick slices

8-10 anchovies, in oil cut in half

1.5-2kg leg of lamb

4 onions, sliced into chunks

2 swedes, cut into wedges

5 parsnips, cut into chunks

4 fresh bay leaves

300ml white wine

Salt and pepper


Heat the oven to 180°C. Cut 12-15 incisions into the lamb and stuff with some garlic, half an anchovy and some rosemary. Rub the lamb with anchovy oil and season with salt and pepper. Toss the onions and bay leaves and remaining rosemary together and place in the bottom of a large cast iron pot. Top with the lamb and pour in the wine. Cover with a lid, and place in the oven and allow to cook for about 3 hours. Halfway through cooking add the swedes and parsnip. Test the lamb to see if it is falling off the bone, if not place in the oven for another ½-1hr. Serve with a squeeze of lemon.