Roast Leg of Lamb with Anchovy Cream
Brought to you by Lorea Gourmet
In this twist on a classic, the rich lamb is offset by the salty and moreish Lorea anchovies...
Serves: 6-8
INGREDIENTS
1.5-kilogram leg of lamb
6 Lorea anchovies, halved
4 cloves garlic, peeled, sliced
2 long sprigs rosemary
2 teaspoons oil from the jar of anchovies
sea salt and ground pepper
2 onions, cut into wedges
2 bay leaves
1 cup white wine
Anchovy cream
1½ cups cream
6 Lorea anchovy fillets, finely chopped
2 cloves garlic, crushed
1 tablespoon butter, diced, chilled
ground pepper
METHOD
Preheat the oven to 160oC.
Make 12 incisions in the top fat-side of the lamb using a sharp knife, then pack each cut with an anchovy half, sliced garlic and rosemary. Brush with the anchovy oil and season with salt and pepper.
Place the onions, bay leaves and wine in a roasting dish and place the lamb on top.
Cover with foil and roast for 3 hours. Remove the foil and roast for a further 1 hour until the meat is very tender when pierced with a skewer. Rest lightly covered for 10 minutes. Carve and serve with the Anchovy Cream.
Anchovy cream
Place the cream, anchovies and garlic in a medium saucepan. Simmer over a medium-low heat, stirring often until thick and reduced by half, about 15-20 minutes.
Take off the heat and, using an immersion blender, gradually blend in the butter to make a thick, creamy sauce. Season generously with black pepper. If making ahead, warm over a low heat until smooth but don’t let it boil.
(Makes about ¾ cup)
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.