PREP 30 mins | COOK 3h 45 mins
SERVES 6

Meat
– 1 bone-in leg of lamb (~ 2kg)
– 4 tbsp. olive oil
– 4 garlic cloves, quartered
– 4 rosemary sprigs|
– 2 tsp. flaky sea salt
– 250ml white wine vinegar

Olive & Anchovy Salsa
– 150g green olives, pitted and roughly chopped
– 6 anchovy fillets, finely chopped
– 1 small red onion, finely diced
– 2 tbsp. capers, rinsed and chopped
– 1/2 cup chopped flat-leaf parsley
– 1/4 cup chopped mint
– 1 red chilli, finely chopped
– 2 tbsp. red wine vinegar
– 80ml extra virgin olive oil

Method

1. Take lamb out of the fridge 1hr before cooking.
2. Preheat oven to 160°C (140°C fan).
3. Pat the lamb dry, score holes into the flesh and insert pieces of garlic and sprigs of rosemary, covering the whole joint. Rub with olive oil and salt flakes.
4. Place the lamb in a large roasting tin, pour in the vinegar, and cover tightly with foil. Roast for 3hrs, until very tender.
5. Remove the foil and raise the oven to 200°C (180°C fan). Roast uncovered for a further 45 mins, or until the lamb is deeply golden.
6. While the lamb is cooking, combine salsa ingredients in a bowl. Season with pepper, and taste before adding salt.
7. When lamb is cooked, move to a board and cover loosely with foil. Rest for 20mins.
8. Carve the meat off the bone, serve with salsa and juices over the lamb.