lamb
serves 6
1x50g / 11/2oz can anchovies, drained
1.8kg / 4lb leg of lamb
2 tbsp coriander seeds
4 large garlic cloves, crushed
300ml / 1/2 pint natural yogurt
6-8 tbsp chopped parsley
1 bottle dry white wine
juice of 1 lemon
500g / 1lb small pickling ( pearl ) onions, peeled and left whole
45g / 11/2oz butter
30g / 1oz caster sugar
150ml / 1/4 pint water
salt & pepper
fresh herbs to garnish
Cut the anchovies in half and split them lengthways. Using a small, sharp knife make slits all over the lamb and insert the anchovy pieces, folding if necessary to push them in.
Lightly crush the coriander seeds in a mortar & pestle. Tip them into a bowl, stir in the garlic, yogurt and parsley, and season with pepper.
Spread the yogurt paste evenly over the lamb, using the back of a spoon to press it into the meat. Place the lamb in a shallow dish, cover loosely with foil and leave in the refridgerator for 1-2 days. turning it once or twice.
Transfer the lamb to a roasting pan. Pour in the wine and
lemon juice and cook uncovered on high for at least 15 minutes. Lower
the heat to medium
and continue roasting for a further 1-11/2 hours, basting
frequently
Remove the meat from the oven, cover with foil and leave to rest in a warm place for at least 15 minutes. Pour the juices into a small pan and boil rapidly to reduce, adjust seasoning.
Blanch the onions in boiling, salted water for 3 minutes, then
drain and dry on paper towel. melt the butter in a pan and add the
onions, sugar and water.
Simmer uncovered for 15 minutes, turning frequently. Watch carefully
towards the end, as the water evaporates and the sugar
caramelizes.
Transfer the meat to a serving dish and spoon the onions around, serve the sauce seperately.