7-hour Leg of Lamb with Anchovy and Garlic

Ingredients

Directions

• 4 anchovy fillets, patted dry
• 3 large garlic cloves, peeled and quartered

The important bit is the pot. You need an ovenproof dish with a tight-fitting lid that will hold everything snugly. An oval, cast-iron pot is perfect.

Preheat the oven to 120ºC/250ºF.

Cut the anchovy fillets into 12 pieces.

• 1 leg of lamb 1.8 to 2 kg leg of lamb (must be able to fit into pot)
• 1 x 200 g piece of pork rind with 5mm fat attached
• salt and freshly ground pepper

Make 12 incisions into the lamb and insert a piece of anchovy and a piece of garlic into each.

Grind pepper over lamb and rub with salt.

• 1 tsb. olive oil
• 2 bouquets garnis (thyme, bay leaf, parsley stalk, celery)
• 250 ml dry white wine
• 250 ml chicken stock

Heat the olive oil in a heavy fry-pan and brown the lamb on all sides.

Put the pork rind into the ovenproof dish, fat side down.

Put the lamb into the ovenproof dish on top of the pork rind. Deglaze the fry-pan with the stock and pour over the lamb. Add the wine and the bouquets garnis.

• bit of flour
• water

Mix up a paste from the flour and water. Use the paste to glue the lid to the dish.

Stand the dish on a baking tray to catch any drips, and put it in the oven. Forget about it for 7 hours.

After its done, remove the dish from the oven and break the seal. Prepare to be overwhelmed with a most excellent aroma.

Collect the juices to serve as gravy.