Stuffed leg of lamb
| Recipe By: | Sonia Cabano |
| Serves: | 8 |
| Cooking Time: | 1 hour, 20 minutes |
| Prep Time: | 30 minutes plus 2 days marinating time |
Ingredients
- 2 tbsp lemon, juiced
- 1/2 cup olive oil
- 6 garlic cloves, sliced
- 1 1/2 cups Suavignon Blanc
- 6 sprigs rosemary, quartered
- 12 anchovy fillets, halved across
- sea salt and freshly ground pepper, to taste
- 1.6 kg Leg of lamb
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Cooking Instructions
- Using a sharp knife, make 24 downward incisions into the soft part of the leg of lamb, each deep enough to press your forefinger in up to the second knuckle.
- Insert an anchovy half into each incision, then add a piece of garlic and a quarter sprig of rosemary.
- Transfer the lamb to a large lidded porcelain casserole dish and rub with olive oil, drizzling over the remaining oil.
- Pour over ½ cup white wine, as well as the lemon juice, then season and put the lid on the dish.
- Allow to marinate in the refrigerator for 2 full days.
- Preheat the oven to 200°C.
- Remove the lamb from the refrigerator and allow it to reach room temperature, before transferring it to a roasting tray (reserve the marinade) and seasoning to taste.
- Roast for 20 minutes, then decrease the heat to 180°C and roast for another 1 hour 20 minutes.
- Baste with the reserved marinade every 20 minutes and, 45 minutes before the end of the cooking time, pour the remaining wine into the roasting tray.
- Remove the meat from the oven and allow to rest for 20 minutes before carving.
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