OLIVE OIL POACHED DEBONED LEG OF LAMB

OLIVE OIL POACHED DEBONED LEG OF LAMB

OLIVE OIL POACHED DEBONED LEG OF LAMB

– Chef Mynhardt

Poaching or cooking a leg of lamb in olive oil sounds decadent but totally worth it.  The French term is to “Confit” or cook in fat, duck gets cooked like this often and the results are spectacular.  The olive oil seals the meat and keeps all the lovely juices inside whereas with conventional methods the leg of lamb can become dry easily.   The secret is to cover the lamb completely with the oil and leave it to slowly cook for at least 6 hours.  The results are comforting and packed with flavour – the bonus of this recipe is that you are also left with a fantastic roasted lamb flavoured oil that can be used in just about anything and will keep for months on in end the fridge.

The lamb can be served hot or cold and is this dish smacks of the Mediterranean we suggest serving it with a chopped cucumber and double cream yoghurt  sauce with preserved lemon and caper-berries.

Tastes good with some chilled Cathedral Cellar Triptych as well as the Cathedral Cellar Chardonnay

Serves: 4 – 6 |  Prep Time:  20 minutes  |  Cooking time: 6 hours  |  Oven Temperature:  120 degrees  |  Level: Easy

Ingredients:

  • 1 deboned leg of lamb
  • 5 sprigs of rosemary
  • 10 anchovies
  • Handful of pitted Kalamata olives
  • Good quality salt
  • 4 large Shallots or onions halved skin on
  • 2 heads of garlic halved skin on
  • Bay leaves
  • 500 ml of Willow Creek Directors Reserve Olive Oil

Method:

  1. Stuff the lamb with the rosemary anchovy and olives, rub in with some salt and tie meat up with some butchers twine
  2. Place the lamb in a medium sized pot into which it can fit snugly – prop the lamb up with the onions and garlic to fill the volume of space around the meat.
  3. Cover with the olive oil and placed lid back on – cook in a 120 degree oven for six hours – you will smell it when it is ready.
  4. Remove the lamb, let it cool, remove the twine slice and serve.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty