Slow-Roasted Leg of Lamb with Artichokes and Lemon
Slow-roasted leg of lamb with anchovy garlic paste, artichokes, and lemon—a majestic Sunday roast for 4.
Ingredients
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup (75g) seeded black olives, quartered
- 4 drained anchovy fillets
- 4 clove garlic, quartered
- 2 teaspoon finely grated lemon rind
- 2 tablespoon lemon juice
- 2 tablespoon ons capers, rinsed, drained
- 2 tablespoon olive oil
- 2 kilogram leg of lamb
- 800 gram jerusalem artichokes (800g), halved lengthways
- 2 small red onions (200g), cut into wedges
- 2 lemons (280g), cut into wedges
- 12 clove garlic, unpeeled
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