Slow-roasted lamb, Italian style

Slow-roasted lamb, Italian style

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  • 6
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 8 – 10 hours
  • Woolworths Cabernet Sauvignon-Merlot 2003 (Neil Ellis Wines)


  • 2 kg leg of lamb
  • 4-6 anchovy fillets
  • 3-4 cloves garlic, sliced
  • Fresh rosemary sprigs
  • Salt and milled black pepper
  • Olive oil
  • 2 cups dry red wine

Cooking Instructions

Trim excess fat from the lamb.
Nick the lamb all over with the point of a sharp knife, then stuff with bits of anchovy, garlic and small sprigs of rosemary.
Season lightly with salt, generously with black pepper. Rub all over with olive oil.
Place in a heavy casserole just large enough to accommodate it.
Pour in wine. Cover with 2 sheets of oiled greaseproof paper. Cover with a light fitting lid.
Roast at 100°C for  8 – 10 hours or until meltingly tender and soft enough to cut with a spoon. Serve with soft polenta, and lots of rocket.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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