Ingredients

Serves 4

2 x 1.5kg lamb legs, butterflied (See notes)
6 small onions, cut in half
2 tomatoes, chopped roughly
¼ cup sage, torn
3 sprigs rosemary, torn from stems
2 bay leaves
1 cup flat leaf parsley, chopped
3 cloves garlic, crushed roughly
1 chilli, seeded and chopped
2 cups white wine
2 anchovies
Pepper
100ml olive oil
1 litre chicken stock
100g fresh breadcrumbs
150g parmesan cheese, freshly grated

Method

Heat oven to 180°C.

Combine the herbs, onion, tomato, garlic, chilli, anchovies and wine.

Put the lamb in the base of a deep roasting pan. Pour over the combined herb and tomato mixture. Drizzle the lamb with olive oil and season with pepper. Pour the stock around the lamb, sprinkle with breadcrumbs and cheese.

Cook for 45-60 minutes until the meat is very tender and has a golden-brown crust. Serve with roasted potatoes and green salad.


 

Notes

This recipe is a traditional Italian Easter dish and uses young, milk fed lamb, the legs of which would feed no more than four people.  Because our seasons are opposite, it is hard to get at this time of the year so use the smallest legs you can find.