- 1/2 leg of lamb (approx 800g)
- Ground black pepper
- 1 onion, chopped
- 2 garlic cloves, whole
- 2 anchovy fillets
- 2 sprigs rosemary
- 2 bay leaves
- 200ml vegetable stock
- 180ml red wine
- 50ml boiling water
- 2 tbsp flour
Pat the olive oil onto the lamb then season with a generous helping of black pepper. Brown the lamb in a roasting tray on the hob.
When the lamb is sealed all over add the onion, garlic, anchovies, rosemary and bay leaves into the tray followed by the wine and vegetable stock, bring to a simmer.
Remove from the hob, carefully cover with foil and place in the oven for two hours turning the lamb at halftime.
Remove the lamb to a serving dish and cover with foil, leave to rest.
To make the gravy, place the roasting tray back on the hob, add the boiling water to loosen the leftover stock, red wine, lamb juices etc, stirring well. Add the flour slowly to thicken.
Once your happy with the consistency of the gravy take off the heat and sift into a gravy boat.
Serve with my Crispy Baked Potatoes with Rosemary & Parmesan
Tried It? Liked It? Tweaked It? Let me know!