SLOW-COOKED LEG OF LAMB WITH PARMESAN AND ANCHOVY POTATOES
Cooking the lamb this way will make it so tender you'll be able to shred it off the bone.
2-2.5kg leg of lamb on the bone
sea salt and freshly ground black pepper
1 tbsp dried oregano
juice of 1 lemon
2 tsp olive oil
1 1/2 kg new potatoes
5 anchovy fillets, torn
1/2 tsp dried chilli flakes
2 garlic cloves, chopped
125ml ( 1/2 cup) double cream
4 thyme sprigs
3 tbsp parmesan, freshly grated
green salad, to serve
Preheat oven to 220°C. Put lamb in a large roasting tin and season well with salt and pepper. Sprinkle with oregano and pour over lemon juice. Drizzle with olive oil and roast for 20 minutes, or until browned.
Add 1 cup water to roasting tin and cover tin with foil. Reduce oven to 160°C and roast the lamb for another 3 1/2 hours, basting every 30 minutes. Remove the roasting tin from the oven. Pour the juices into a small pan and set aside.
Arrange potatoes around the lamb. Return to oven for 1 hour, then take out and remove lamb from roasting tin and set aside to rest.
Top potatoes with anchovies, chilli and garlic. Pour in cream and top with thyme, butter and cheese. Increase the oven to 200°C and return potatoes to oven for 10 minutes.
Serve the lamb with the heated pan juices, potatoes and a crisp, green salad on the side.
Bill's tip: Any leftover shredded lamb will make a delicious sandwich - serve with sliced tomatoes, cucumbers and a tahini dressing.
This beautiful, comforting dessert is perfect for a low-key celebration.
1/3 cup caster sugar, plus extra for dusting
1/3 cup plain flour
1/3 cup almond meal
1 egg, plus 3 egg yolks
125ml sour cream
50g unsalted butter, melted
1/2 tsp vanilla extract
For the rhubarb
500g rhubarb, cut into 5cm pieces
3 tbsp caster sugar
2 tsp chopped ginger
pared zest and juice of 1 small orange
Preheat oven to 180°C. To bake rhubarb, place rhubarb in a 20cm x 30 cm ovenproof dish.
Top with sugar, ginger, orange zest and butter, then squeeze over orange juice. Bake for 15-20 minutes, until just tender. Set aside.
Combine sugar, flour and almond meal in a large bowl. Lightly whisk eggs into the milk, then gently stir this into the dry ingredients.
Stir in the sour cream, butter and vanilla extract.
Spoon half the rhubarb out of the baking dish and reserve, then pour in the batter.
Dot the reserved rhubarb over the top and bake for 35 minutes.
Dust with caster sugar and serve warm.
Photography by Kristin Perers. Food styling by Rosie Reynolds. Props styling by Rachel Jukes.