Roast Leg of Lamb with Anchovies, Parmesan and White beans
By Beef and Lamb NZ - www.recipes.co.nz
A little Italian number on a Kiwi classic.
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2kg leg lamb
10 anchovy fillets, finely chopped
5 cloves garlic, finely chopped
4 Tbsp olive oil
10 small sprigs rosemary
1 cup freshly grated parmesan
1 cup dry white wine
2 cups white beans, well washed
½ stick celery
1 small onion
1 bay leaf
1 tsp black peppercorns
The cooked white beans
3 spring onions, sliced
½ red capsicum, cored, seeded and diced 1cm
½ cup black olives
3 Tbsp chopped flat leaf parsley
Salt and freshly ground black pepper
Extra virgin olive oil for drizzling
For the white beans, put everything into a large saucepan and cover with cold water. Bring to the boil and simmer until beans are tender but not disintegrating. Remove from the heat, drain well and cool. Discard the vegetables and herbs.
For the lamb, preheat the oven to 175°C. Make 10 x 5cm deep incisions at regular intervals over the top of the lamb. Mix the anchovies and garlic and push equal amounts into each incision. Brush oil all over the lamb. Push a sprig of rosemary into each incision and sprinkle parmesan over the lamb. Put the lamb into a roasting pan and roast for 2 - 2½ hours until medium (pink but not raw).
Remove the lamb from the oven and rest for 30 minutes in a warm place. Pour the fat out of the roasting pan, add the wine and bring to the boil over a moderate heat. Add the white beans and mix well. Add the other ingredients, except the extra virgin olive oil, and season with salt and pepper.
To serve, put the beans on a warm serving platter and drizzle with extra virgin olive oil. Carve the lamb and pile it on top of the beans. Serve with a green salad.