Seven-hour leg on lamb with anchovy and garlic (with parsley mash + baby spinach)

11.09.10

from Stephanie Alexander: the cook’s companion (p.532)

One really needs to heed the advice to use an oval casserole to fit the leg tightly. Even though it was most delicious in the fabulous large, round kitchen-aid cast-iron casserole, the flavours would probably have been much enhanced if the fit was tighter.

The next morning Don used the juices to make a gravy to accompany the leftover mash.

In retrospect, he should have done this with the meal – it was a quite superb gravy.

Cooked by: Don

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