Name: Slow-roasted leg of lamb with artichokes and lemon
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (75g) seeded black olives, quartered; 4 drained anchovy fillets; 4 clove garlic, quartered; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon ons capers, rinsed, drained; 2 tablespoon olive oil; 2 kilogram leg of lamb; 800 gram jerusalem artichokes (800g), halved lengthways; 2 small red onions (200g), cut into wedges; 2 lemons (280g), cut into wedges; 12 clove garlic, unpeeled

Ingredients

1/2 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (75g) seeded black olives, quartered

4 drained anchovy fillets

4 clove garlic, quartered

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon ons capers, rinsed, drained

2 tablespoon olive oil

2 kilogram leg of lamb

800 gram jerusalem artichokes (800g), halved lengthways

2 small red onions (200g), cut into wedges

2 lemons (280g), cut into wedges

12 clove garlic, unpeeled

Method

1.Preheat oven to 140°C/120°C fan-forced.

2.Blend or process parsley, olives, anchovies, quartered garlic, rind, juice, capers and 1 tablespoon of the oil until mixture is chopped coarsely.

3.Using sharp knife, pierce lamb down to the bone at 3cm intervals along the length of the leg. Spread olive mixture all over lamb, pressing into cuts.

4.Combine artichokes in large shallow baking dish with onion, lemon, unpeeled garlic and remaining oil.

5.Place lamb on artichoke mixture; cover tightly with foil. Roast in oven 4 hours. Serve lamb with vegetable mixture.

Looking like a knobbly parsnip, the Jerusalem artichoke is a crisp tuber with the texture of a fresh water chestnut and its own unique earthy taste. It’s a great winter vegetable, suiting casseroles, roasts and savoury pies, plus it makes a wonderful cream soup. After they’re peeled, keep submerged in acidulated water to stop them from discolouring. If they are not available, you can simply cook peeled chats (baby potatoes) with the lamb, adding them to the baking dish midway through roasting time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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