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- Slow-Roasted Leg of Lamb with Puttanesca Sauce
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Ingredients
- 2.25 kg of leg of lamb
- 5 tbsp of olive oil
- 1 garlic bulb, cloves thinly sliced
- 2 tbsp of chilli flakes
- 50 g of tin anchovies in oil
- 280 g of black olives, pitted
- 140 g of capers, drained
- 1 tbsp of dried oregano
- 100 ml of dry white wine
- 1.2 kg of tinned peeled plum tomatoes, tomatoes only, rinsed
- 500 ml of chicken stock