Abbacchio Alla Romana (Roman Roast Lamb)

Serves: 4

A leg of lamb together with anchovies was a revelation to me quite some years ago when I cooked a Matt Evans dish where the lamb was liberally smothered in garlic and anchovies.

And so you have this recipe, where you really can make a ding on the otherwise great – though boring – leg of lamb.

I’d do it on the BBQ next time because chargrilled lamb is just so wonderful, though I wouldn’t change the paste. Or the anchovies.

Serve with some roast potato wedges and maybe some beans, tossed with butter, Parmesan and breadcrumbs.

Live the lamb life.

Ingredients

1 x 2.5kg lamb leg, bone in
¼ cup rosemary leaves

¼ cup sage leaves
8 garlic cloves, roughly chopped
4 anchovies in oil, drained
¼ cup red wine vinegar
2 tbsp extra virgin olive oil, plus extra to drizzle
1 cup dry white wine
Sea salt and freshly cracked pepper

Method

  1. Using a sharp knife, make deep cuts into the lamb leg, 3cm apart. Cut almost to the bone and set aside.
  2. Combine herbs, garlic and 1 tsp salt in a mortar and pestle and grind to a fine paste. Add the anchovies, grind into a paste and then stir in the vinegar and remaining oil.
  3. Place the lamb in a large bowl and rub the paste over the lamb, pushing as much into the incisions as possible. Cover and refrigerate overnight.
  4. Preheat the oven to 220c. Remove the lamb from the refrigerator 1 hour prior to cooking. Place the lamb in a deep roasting pan, pour in the wine, drizzle with extra oil and season with pepper.
  5. Roast for 20 minutes and then reduce the heat to 180c and cook for 1 hour for medium or until your liking.
  6. Set aside to reset, loosely covered in foil, for 20 minutes.
  7. Slice and enjoy!

Hasselback Potatoes with Sage

Hasselback Potatoes with Sage 

How good are Hasselback Potatoes?

The addition of sage makes them even better.

Ingredients

16 small/medium white potatoes
½ cup unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Flakey sea salt

Method

  1. Preheat the oven to 200c.
  2. If you know your Hasselback, prepare as normal, brush with butter and slip 2 sage leaves into each potato. Season with salt.
  3. If you don’t know your Hasselback, peel the potatoes. Place in a medium-depth cooking spoon and slice down thinly, ensuring you do not cut the entire way. You want to create a fan:

    CUtting-Hasselback-Potatoes.jpeg

    Brush with butter, slip in 2 sage leaves into 2 fans of potato and season with salt.

  4. Roast the potatoes, brushing occasionally with (more) butter until fork-tender, golden brown and tender. 30 minutes or so.

Credit for the fine illustration where illustration credit is due: http://glamorousglutton.com/hasselback-potatoes-stuffed-bacon/