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Seven-Hour Leg of Lamb With Anchovy and Garlic

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 4-6

Metric Cups
  • 4 anchovy fillets
  • 2 kilograms leg of lamb (Frenched)
  • 3 cloves garlic (large cloves)
  • black pepper (freshly ground)
  • salt
  • 1 tablespoon olive oil
  • 200 grams pork scratchings (with 5mm fat attached)
  • 2 bouquet garni (including a piece of celery)
  • 250 millilitres stock (veal, lamb or chicken stock)
  • 250 millilitres dry white wine
  • 4 anchovy fillets
  • 4⅖ pounds leg of lamb (Frenched)
  • 3 cloves garlic (large cloves)
  • black pepper (freshly ground)
  • salt
  • 1 tablespoon olive oil
  • 7 ounces pork scratchings (with 5mm fat attached)
  • 2 bouquet garni (including a piece of celery)
  • 8⅘ fluid ounce stock (veal, lamb or chicken stock)
  • 8⅘ fluid ounce dry white wine

Method

Seven-Hour Leg of Lamb With Anchovy and Garlic is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Select an oval-shaped ovenproof enamelled cast-iron casserole that will hold the meat snugly and has a tight-fitting lid. Preheat oven to 120 degrees C.
  • Dry anchovy fillets on kitchen paper and cut each into 3 pieces.
  • With a sharp knife, make 6 deep incisions into each side of the lamb. Insert 1 piece of anchovy and 1 sliver of garlic into each incision. Grind pepper over lamb and rub in a little salt.
  • Heat oil in a heavy based frying pan and seal lamb on all sides until a rich golden brown. Put pork rind in selected pot, fat side down. Add bouquets garnish and lamb, then pour in stock and wine. Put on lid. If you are unsure about the lid's tight fit, mix some flour and water to a paste and smear it around the edges to seal where the lid fits to the pot. Stand casserole on a baking tray and transfer to oven. Forget about it for 7 hours.
  • When ready to serve, remove casserole from oven and carefully transfer meat to a hot serving dish. Pour juices into a sauceboat.
  • Gently carve meat (it will be very tender and will break up) . Cut pork rind into small slivers so that diners can enjoy it's succulence (oh YEAH:)).
  • Moisten meat generously with cooking juices and serve with something comforting, such as mashed potato. From The Cook's Companion 2nd Edition (page 532).
  • Select an oval-shaped ovenproof enamelled cast-iron casserole that will hold the meat snugly and has a tight-fitting lid. Preheat oven to 120 degrees C.
  • Dry anchovy fillets on kitchen paper and cut each into 3 pieces.
  • With a sharp knife, make 6 deep incisions into each side of the lamb. Insert 1 piece of anchovy and 1 sliver of garlic into each incision. Grind pepper over lamb and rub in a little salt.
  • Heat oil in a heavy based frying pan and seal lamb on all sides until a rich golden brown. Put pork rind in selected pot, fat side down. Add bouquets garnish and lamb, then pour in stock and wine. Put on lid. If you are unsure about the lid's tight fit, mix some flour and water to a paste and smear it around the edges to seal where the lid fits to the pot. Stand casserole on a baking tray and transfer to oven. Forget about it for 7 hours.
  • When ready to serve, remove casserole from oven and carefully transfer meat to a hot serving dish. Pour juices into a sauceboat.
  • Gently carve meat (it will be very tender and will break up) . Cut pork rind into small slivers so that diners can enjoy it's succulence (oh YEAH:)).
  • Moisten meat generously with cooking juices and serve with something comforting, such as mashed potato. From The Cook's Companion 2nd Edition (page 532).
  • Tell us what you think