Serves 4-6
2 kg leg of lamb
4 garlic cloves, each cut into 3 pieces
3 salted anchovies, each cut into 4 pieces
2 rosemary sprigs, cut into 2.5cm lengths
3 tbsp olive oil
Sea salt and freshly ground black pepper
4 red onions, cut into quarters
350ml red wine
125ml port
1-2 tbsp herb or berry jam/jelly (such as mint, rosemary, redcurrant or sage)
1 tbsp balsamic vinegar
1 tbsp each fresh rosemary, sage and mint, chopped
1 Preheat the oven to 120C/Gas ½.
2 Make slits in the lamb with a sharp knife, and stuff each hole with a piece of garlic, a piece of anchovy and some rosemary, using your finger or the end of a wooden spoon to poke them right in.
3 Heat the olive oil in a large casserole dish, add the lamb and brown it well on all sides. Season with salt and pepper, and add the onions, red wine and port.
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4 Mix the herb or berry jam/jelly, balsamic vinegar and fresh herbs together, and spoon over the lamb. Cover with a tight-fitting lid and cook in the oven for around 5-6 hours, until the meat is falling off the bone.
5 Serve with crispy bite-sized roast potatoes, garnished with lemon slices and rosemary.
Recipe extracted from At Home With Umami by Laura Santtini, published by Ryland, Peters & Small. Buy from the Times Bookshop for £17.99 (RRP £19.99), free p&p, on 0845 2712134; timesbooks.co.uk