Leg-over Lamb - Italy Travel and Life

Ingredients

• 2kg leg of lamb
• 4 garlic cloves, each cut into 3
• 3 anchovies (optional), each cut into 4 pieces
• 2 sprigs of rosemary, cut into 2.5cm lengths
• 3 tbsp olive oil
• salt flakes and freshly ground black pepper
• 4 red onions, cut into quarters
• 350ml red wine
• 125ml port (if you don’t have any, increase the wine to 475ml)
• 1-2 tbsp herb or berry jelly (mint, rosemary, redcurrant, sage)
• 1 tbsp balsamic vinegar (thick type)
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh mint