Italian style tomato, oregano and olive ciabatta Roast Lamb

COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
+10 +10
Italian style tomato, oregano and olive ciabatta Roast Lamb
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 2 x 2.3kg Free range leg of lamb
  • 2 Garlic bulbs, halved
  • 6 Fennel bulbs, halved
  • 6 large Salad Tomatoes, halved
  • 2 x 400g Canned cherry tomatoes
  • 1 – 2 Tbsp Caster sugar
  • ½ x 100g jar Capers
  • 2 x 400g canned white Beans, drained and rinsed
  • 140g mixed pitted Olives
  • 1 ½ litres Organic chicken stock
  • 1 small olive ciabatta loaf
  • Olive oil, for frying
Anchovy rub:
  • 12 Anchovy fillets, chopped
  • 20g Oregano, chopped
  • 3 Lemons zested
  • 6 cloves garlic, crushed
  • Sea salt and freshly ground black pepper, to season
  • ½ cup Olive oil

  • Method

  • 1
    For the anchovy rub,mix the anchovies, oregano, lemon zest, garlic, and olive oil together and season well.
  • 2
    Coat both legs with the rub, this can be done up to 24 hours before cooking.
  • 3
    Preheat the oven to 200 degrees Celsius.
  • 4
    Place the legs on the rack of a Le Creuset Stainless Steel Professional Roaster.
  • 5
    Place the halved garlic heads in the roaster, under the rack.
  • 6
    Roast the lamb for a total of 2 hours at 180 degrees Celsius, baste frequently for the first hour.
  • 7
    After 60 minutes, add the fennel bulb to the roaster and toss to coat in the pan juices.
  • 8
    Continue roasting for another 30 minutes then add the tomatoes, tinned tomatoes, capers, and caper juice.
  • 9
    Toss to coat in the pan juices, season and sprinkle the tomatoes with a little cater sugar.
  • 10
    Continue roasting for 30 minutes.
  • 11
    Lastly add the olives and drained beans to the roaster and continue roasting for 5 minutes to heat through.
  • 12
    Remove the lamb from the oven and allow to rest for 10 minutes before carving.
  • 13
    Allow the tomatoes and vegetables to char slightly under the grill, before removing and keeping warm.
  • 14
    Deglaze the roaster with the chicken stock and simmer for 4-5 minutes.
  • 15
    Season and place in a sauce boat.
  • 16
    Tear the ciabatta into small and chucky pieces, then fry in olive oil until crunchy.
  • 17
    Serve the lamb and vegetables on a platter garnished with the crispy ciabatta with the sauce on the side.