Seven-Hour Leg of Lamb With Anchovy and Garlic

Ok, Now SA suggests a 'Frenched' leg of lamb (shank removed) I admit, I don't bother because I love the shank as it's my treat;) Also the ideal casserole dish is an enamelled cast-iron ovenproof oval-shaped casserole that holds the meat snuggly with a tight fitting lid. I have only a round one, and use this without a hitch:) I just push that lamb in as best I can;) Also, if you don't like anchovies, or can't get good ones, you can either omit them and use your favourite herbs for lamb in it's place (tastes yummy this way, say rosemary, thyme or oregano), or you can rinse and/or soak the anchovies in milk before using. I made this once with some supermarket anchovies, and found them still rather 'fishy' tasting at the end, rather than mellow. It was still ok, but not my finest seven-hour lamb! Right, to the recipe: Seven-hour leg of lamb with anchovy and garlic "Once upon a time this dish was probably cooked in the cooling communal oven in a French village after all the bread had been baked. A relic of the past, one might think, but it fits perfectly into a modern lifestyle. After 20 minutes preparation the sealed pot can be put into the oven and then left completely untouched for 7 hours. At the end of cooking you will have a succulent and most beautifully perfumed piece of meat that slips from the bone at the first touch of a knife." Stephanie Alexander

Ok, Now SA suggests a 'Frenched' leg of lamb (shank removed) I admit, I don't bother because I love the shank as it's my treat;) Also the ideal casserole dish is an enamelled cast-iron ovenproof oval-shaped casserole that holds the meat snuggly with a tight fitting lid. I have only a round one, and use this without a hitch:) I just push that lamb in as best I can;) Also, if you don't like anchovies, or can't get good ones, you can either omit them and use your favourite herbs for lamb in it's place (tastes yummy this way, say rosemary, thyme or oregano), or you can rinse and/or soak the anchovies in milk before using. I made this once with some supermarket anchovies, and found them still rather 'fishy' tasting at the end, rather than mellow. It was still ok, but not my finest seven-hour lamb! Right, to the recipe: Seven-hour leg of lamb with anchovy and garlic "Once upon a time this dish was probably cooked in the cooling communal oven in a French village after all the bread had been baked. A relic of the past, one might think, but it fits perfectly into a modern lifestyle. After 20 minutes preparation the sealed pot can be put into the oven and then left completely untouched for 7 hours. At the end of cooking you will have a succulent and most beautifully perfumed piece of meat that slips from the bone at the first touch of a knife." Stephanie Alexander