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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup (75g) seeded black olives, quartered
- 4 drained anchovy fillets
- 4 cloves garlic, quartered
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons ons capers, rinsed, drained
- 2 tablespoons olive oil
- 2 kilograms leg of lamb
- 800 grams jerusalem artichokes (800g), halved lengthways
- 2 small red onions (200g), cut into wedges
- 2 lemons (280g), cut into wedges
- 12 cloves garlic, unpeeled
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