It is getting darker, and colder. And now that daylight savings has ended it feels as though we have jumped straight from some lovely, warm late summer days into the depths of winter. I love this time of year and I especially love the cold weather - as a fatty it feels more like my natural habitat. I also love all the things that come with winter: big red wines, black beers and especially meaty meals like braises and stews.
This is a meaty meal but what I have tried to do is slow cook a lamb leg, on the bone with some classical accompaniments; lamb and anchovy being one of my favourite, classic combinations. To me it is something that just works - the anchovy melts into the meat adding an amazing savoury character which I have tried to emphasize with those other quintessential lamb accompaniments: garlic and rosemary.
Start by making a wet rub for the lamb. In a blender or mortar and pestle combine the following and mix into a rough paste:
4 cloves garlic
8 anchovy fillets
1/4 Cup loose packed parsley
1 teaspoon caraway seeds
2 tablespoons loose packed rosemary
zest of one lemon
1 teaspoon black pepper
1 tablespoon extra virgin olive oil
Preheat oven to 140 degrees C.
Allow 1 large lamb leg to come to room temperature. Prick lamb deeply all over with a paring knife and rub the wet rub all over lamb and into the holes left by the pricking.
Finely slice one large onion and spread around a roasting dish large enough for the lamb. Sprinkle with Aromatics Mushroom Essence* (this is optional but effing amazing) and place lamb on top. Roast for 3 hours. This could also be done in a roasting bag.
Once warm enough to handle remove bones and return to oven to keep warm. Serve over the potatoes with sauce over top or on the side. If you must serve with some winter greens like #kale or calvolo nero. You can slice the lamb but it should fall apart so go for it and tear chunks off if you feel.
Eat with a hearty, full bodied red wine - ideally one with lots of tannin and acid. We had ours with a classy Monastrell from Yecla in Spain but a Grenache, Syrah, Tempranillo, Nebbiolo or blend would also work wonders.
* This stuff is AMAZING!!! Not mushroomy at all but full of incredibly rich, dark, umami flavour; almost like demi-glaze and 100% vegetarian / vegan. I cannot recommend this product highly enough.