Slow-Roasted Oregano and Anchovy Lamb with Duck Fat Roasted Potatoes
Anchovies pack a big flavour punch for such a small fish. When used as a dressing, they impart a salty rather than fishy flavour.
Anchovies are a great source of readily available omega-3 fatty acids, which are well known for health benefits, including reducing heart disease risk, dementia, age-related macular degeneration and inflammatory conditions.
Recipe by Georgia Houston from GH Nutrition
Preparation time: 20 minutes
Cooking time: 3 hours + 15 minutes
3 cloves garlic, crushed
3 anchovy fillets, drained and finely chopped
1/3 cup oregano leaves, stems removed and finely chopped
1/4 cup brown sugar
2 tbsp balsamic vinegar
2kg leg of lamb, bone in
1/2 cup white wine
2 tbsp extra-virgin olive oil
Sea salt and cracked black pepper
Duck Fat Potatoes
1kg Dutch cream potatoes, skin on, cut into quarters
100g duck fat
1 garlic head, cloves separated
2 tbsp rosemary leaves
Preheat oven to 200C. Place the garlic, anchovy and oregano in a mortar and pestle to a rough paste. Add the sugar and vinegar and mix to combine. Rub marinade over lamb.
Line a roasting tray with two sheets of baking paper and place lamb on top. Drizzle over wine, olive oil and season with salt and pepper.
Cover with foil and fold the paper and foil to enclose tightly. Bake in the oven for 3 hours or until lamb is tender.
Remove the foil and cook for a further 15 minutes or until the marinade is golden brown and caramelised.
With 1 hour remaining on the lamb, place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook until just softened (10 minutes). Drain and return potatoes to saucepan. Shake pan to roughen edges.
Heat duck fat in oven in a large roasting pan lined with baking paper until melted (3-4 minutes). Add potatoes, garlic cloves and rosemary and coat in duck fat. Season with salt and roast until crisp and dark golden (30 minutes).