Roast Lamb and Garlic with Vegetable Sauce

Serves 6

Ingredients

1 head garlic, cloves separated and peeled
4 canned anchovy fillets, drained olive oil
freshly ground black pepper
1 leg of lamb - weighing about 2 kg - trimmed of excess fat
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1/2 cup/125 mL dry white wine
1 cup/250 mL chicken stock - purchased or homemade
2 tablespoons chopped fresh parsley

Method

1. Place 4 cloves garlic, anchovy fillets, 1 teaspoon oil and black pepper to taste in a food processor or blender and process to make a smooth paste.

2. Using a sharp knife make several slits in the lamb. Push a little paste into each slit, then rub remaining paste over surface of lamb. Marinate at room temperature for 20-30 minutes or in the refrigerator overnight.

3. Preheat oven to 180 degrees C, or Gas mark 4.

4. Drain lamb and place in a baking dish. Reserve marinade.

5. Place onion, carrot, celery, wine and remaining garlic in a frying pan over a medium heat. Cook, stirring, for 5 minutes. Pour vegetable mixture into baking dish with lamb. Bake, adding more wine to keep vegetables moist if necessary, for 1 1/2 to 2 hours or until lamb is cooked to your liking. Transfer lamb to a serving platter and keep warm.

6. Skim fat from cooking juices remaining in baking dish. Place juices with vegetables and garlic in a food processor or blender and process until smooth. Transfer mixture to a small saucepan.

7. Place over a medium heat. Stir in stock. Bring to the boil, reduce heat and simmer for 5 minutes or until sauce reduces and thickens and coats the back of a spoon.

8. Stir in parsley and season to taste with black pepper. Serve with lamb.

Tip: While this recipe uses a lot of garlic, one should note that during the cooking/roasting process, garlic will lose it's potency, instead offering a delightfully subtle and sweet flavour.