Italian style tomato, oregano and olive ciabatta Roast Lamb
A flavoursome Mediterranean-style roast.
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INGREDIENTS
- 2 x 2.3kg Free range leg of lamb
- 2 Garlic bulbs, halved
- 6 Fennel bulbs, halved
- 6 large Salad Tomatoes, halved
- 2 x 400g Canned cherry tomatoes
- 1 – 2 Tbsp Caster sugar
- ½ x 100g jar Capers
- 2 x 400g canned white Beans, drained and rinsed
- 140g mixed pitted Olives
- 1 ½ litres Organic chicken stock
- 1 small olive ciabatta loaf
- Olive oil, for frying
Anchovy rub:
- 12 Anchovy fillets, chopped
- 20g Oregano, chopped
- 3 Lemons zested
- 6 cloves garlic, crushed
- Sea salt and freshly ground black pepper, to season
- ½ cup Olive oil
METHOD
For the anchovy rub, mix the anchovies, oregano, lemon zest, garlic, and olive oil together and season well.
Coat both legs with the rub, this can be done up to 24 hours before cooking.
Preheat the oven to 200 degrees Celsius.
Place the legs on the rack of a Le Creuset Stainless Steel Professional Roaster. Place the halved garlic heads in the roaster, under the rack.
Roast the lamb for a total of 2 hours at 180 degrees Celsius, baste frequently for the first hour.
After 60 minutes, add the fennel bulb to the roaster and toss to coat in the pan juices. Continue roasting for another 30 minutes then add the tomatoes, tinned tomatoes, capers, and caper juice. Toss to coat in the pan juices, season and sprinkle the tomatoes with a little cater sugar. Continue roasting for 30 minutes.
Lastly add the olives and drained beans to the roaster and continue roasting for 5 minutes to heat through.
Remove the lamb from the oven and allow to rest for 10 minutes before carving.
Allow the tomatoes and vegetables to char slightly under the grill, before removing and keeping warm.
Deglaze the roaster with the chicken stock and simmer for 4-5 minutes. Season and place in a sauce boat.
Tear the ciabatta into small and chucky pieces, then fry in olive oil until crunchy.
Serve the lamb and vegetables on a platter garnished with the crispy ciabatta with the sauce on the side.
