Italian Roast Leg of Lamb | Jamie Oliver

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin provides a leaner option, while chicken thighs are more economical.

Get a leg of lamb from the butcher.

Pick off some rosemary leaves.

Slice 3 cloves of garlic.

Slice anchovies into thin bits.

Make small incisions in the lamb and insert pieces of anchovy, rosemary, and garlic.

Season the lamb with salt and black pepper.

Place the lamb on a roasting rack to allow hot air to circulate.

Peel and slice 2-3 onions and place them in the roasting tray with the lamb.

Roast the lamb for 1 to 1.5 hours, allowing the juices to caramelize the onions.

Remove excess fat from the tray, leaving about a tablespoon.

Add a heaped tablespoon of flour to the tray and mix on medium-high heat.

Pour in half a glass of red wine and stir until it thickens.

Add a pint of chicken stock to the mixture and season with salt and pepper.

Prepare Salsa Verde by chopping a bunch of mint, parsley, half a clove of garlic, 1 anchovy fillet, and 1 gherkin.

Add capers, a tablespoon of olive oil, a teaspoon of mustard, and a swig of red wine vinegar to the chopped mixture and mix well.

Serve the roast lamb with smashed swede and potatoes, onion gravy, and Salsa Verde.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens