Slow-cooked Mediterranean lamb

Try our recipe for Slow-cooked Mediterranean lamb. It's really simple to make and packed with flavours such as anchovies, sundried tomatoes and capers.

DURATION 0:03:54

Tags: simple, dinner, waitrose recipe", "easy recipes", cooking, food, easy, Waitrose, "how to" "how to make homemade, Easter, spring, harvest, seasonal, recipe, lunch, quick,

Recipe - Serves: 8, with leftovers

Ingredients

60g small capers, drained of any brine, roughly chopped
50g can anchovy fillets in extra virgin olive oil, drained
Finely grated zest ½ unwaxed lemon
180g sundried tomatoes, finely chopped
2 large cloves garlic, very finely chopped
25g pack fresh parsley, finely chopped
1 leg New Zealand Lamb, about 2.4kg
1 tbsp olive oil
300g shallots, peeled and halved
500ml chicken stock

Method

1. Preheat the oven to 200ºC, gas mark 6. Make the stuffing by combining the capers, anchovies, lemon zest, sundried tomatoes, garlic and parsley in a mixing bowl. Mix together thoroughly.

 2. Place the lamb in a roasting tin. Make a dozen or so deep cuts into the fleshiest parts of the leg and stuff each cut with as much stuffing as you can, until it's all used up. Turn the lamb over and rub the oil all over the skin.

 3. Cook in the middle of the oven for 30 minutes, until the skin is golden. Add the shallots and stock to the bottom of the pan and cover well with foil – make sure the lamb is completely sealed in.

 4. Reduce the oven temperature to 160ºC, gas mark 3 and cook for a further 4 hours. Remove the lamb from the oven, taste the sauce and season. Slice and serve hot.

Nutritional Info

Typical values per serving:

Energy 1836.776kJ
439kcals
Fat 24.1g
Saturated Fat 9.1g
Carbohydrate 10.1g
Sugars 4.7g
Salt 2.6g

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