Slow-Roasted Leg of Lamb with Puttanesca Sauce
By OcadoLife
Published on 18 April 2022
This Slow-Roasted
Leg of Lamb with Puttanesca Sauce from YouTube
chef Hasan Semay – AKA Big Has – features olives,
anchovies and capers for a punchy savoury flavour. Gently cooked, the lamb
falls off the bone – no carving needed – and shredding
the meat before serving helps it soak up all the
wonderful juices. Finish with a grating of parmesan, or if you have a tin or
jar of chickpeas to hand, add them along with the tomatoes for an even heartier
twist. Looking for more lamb recipes? Look no further.Time and servings
5 hrs 45 minsTotal time
6Servings
5 hrs 45 minsCooking time
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
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Season the lamb with salt and pepper, transfer to a deep roasting tin and roast for about 1 hr, until it starts to colour and some fat begins to melt.Step 2
Meanwhile, make the sauce. Set a large, wide-based frying pan over a medium-low heat and add the oil. Heat until just warming through, then add the garlic. Cook for about 2 mins, until gently simmering and fragrant, then add the chilli flakes. After 1-2 mins, as the oil takes on a red tinge, add the anchovies and their oil; allow them to slowly melt away. Next add the olives and capers and stir for 2 mins to warm through – keep everything moving at this stage to avoid the garlic browning and turning bitter. Add the oregano, season with salt and freshly ground black pepper, then increase the heat to high and add the wine; simmer for 5 mins until reduced by half. Add the tomatoes and stock; bring to the boil.Step 3
Remove the lamb from the oven and reduce the heat to 180°C/160°C fan/gas 4. Pour the tomato sauce into the tin, around the meat, and return to the oven for 4 hrs 30 mins. Baste the lamb with the juices every 45 mins or so.Step 4
Remove the bone and shred the tender meat to serve.