Braised Lamb Leg with Pesto

Ingredients

• 1 head of garlic
• 2 onions
• 2 handfuls rosemary
• 1 lamb leg (about 1.5 kg)
• 200 ml olive oil
• Salt
• Pepper (freshly ground)
• 1 handful basil
• 1 handful parsley
• 1 handful mint
• 1 tsp medium-hot mustard
• 1 tbsp Apple cider vinegar
• 1 tbsp capers (jarred)
• 3 anchovy fillets (in oil)
• 1 untreated lemon (juice and zest)
• 200 g blue cheese (e.g., Stilton)
• 1 lemon (for serving)

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) fan‑forced. Split the garlic lengthwise, separate one half into cloves, peel them. Roughly chop the onions. Rinse the rosemary, shake dry and tear into small pieces. Place the halved garlic and onions in a large roasting tin. Rinse the lamb leg, pat dry and lay it on top. Rub the lamb with 4–5 tbsp olive oil. With a sharp knife make 10–12 shallow slits and insert one garlic clove and one rosemary piece into each slit. Season generously with salt and pepper, cover with foil and roast for about 8 hours, adding a little water if it starts to dry out.

2. 2.

   Meanwhile, prepare the herb sauce by rinsing basil, parsley and mint, shaking dry and putting the leaves in a blender. Add mustard, vinegar, capers and anchovies. Blend with lemon juice. Gradually pour in the remaining oil (up to 150 ml) until the sauce is creamy. Stir in lemon zest and season with salt and pepper. Set aside.

3. 3.

   Let the finished lamb rest for about 20 minutes. Then pull the meat off the bones and arrange it in the roasting tin with the herb sauce and crumbled blue cheese. Serve with sliced lemons or grilled lemon wedges if desired.

4. 4.

   Serve with fresh bread.