Patz's Pantry

I love this recipe, especially when accompanied by a beautiful glass of southern Italian full-bodied red wine like the Primitivo or Aglianico... my idea of Sunday lunch heaven! Ingredients: (Serves Two) 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 Preheat oven to 160C 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...