![Italian style tomato, oregano and olive ciabatta Roast Lamb](/on/demandware.static/-/Sites-LCNZ-Library/default/dwfd9aeb2a/images/recipe/HD_PNG_LC_20201123_AU_RC_CI_r0000000001578_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2 x 2.3kg Free range leg of lamb
- 2 Garlic bulbs, halved
- 6 Fennel bulbs, halved
- 6 large Salad Tomatoes, halved
- 2 x 400g Canned cherry tomatoes
- 1 – 2 Tbsp Caster sugar
- ½ x 100g jar Capers
- 2 x 400g canned white Beans, drained and rinsed
- 140g mixed pitted Olives
- 1 ½ litres Organic chicken stock
- 1 small olive ciabatta loaf
- Olive oil, for frying
Anchovy rub:
- 12 Anchovy fillets, chopped
- 20g Oregano, chopped
- 3 Lemons zested
- 6 cloves garlic, crushed
- Sea salt and freshly ground black pepper, to season
- ½ cup Olive oil
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Method
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1For the anchovy rub,mix the anchovies, oregano, lemon zest, garlic, and olive oil together and season well.
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2Coat both legs with the rub, this can be done up to 24 hours before cooking.
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3Preheat the oven to 200 degrees Celsius.
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4Place the legs on the rack of a Le Creuset Stainless Steel Professional Roaster.
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5Place the halved garlic heads in the roaster, under the rack.
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6Roast the lamb for a total of 2 hours at 180 degrees Celsius, baste frequently for the first hour.
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7After 60 minutes, add the fennel bulb to the roaster and toss to coat in the pan juices.
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8Continue roasting for another 30 minutes then add the tomatoes, tinned tomatoes, capers, and caper juice.
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9Toss to coat in the pan juices, season and sprinkle the tomatoes with a little cater sugar.
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10Continue roasting for 30 minutes.
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11Lastly add the olives and drained beans to the roaster and continue roasting for 5 minutes to heat through.
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12Remove the lamb from the oven and allow to rest for 10 minutes before carving.
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13Allow the tomatoes and vegetables to char slightly under the grill, before removing and keeping warm.
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14Deglaze the roaster with the chicken stock and simmer for 4-5 minutes.
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15Season and place in a sauce boat.
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16Tear the ciabatta into small and chucky pieces, then fry in olive oil until crunchy.
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17Serve the lamb and vegetables on a platter garnished with the crispy ciabatta with the sauce on the side.