ROASTED LEG OF HOGGET WITH ANCHOVIES, MUSTARD AND LEMON
8 tinned anchovies
2 teaspoons capers
2 tablespoons honey
splashes white wine vinegar
splashes white wine
2 lemons, zest and juice
2 cloves garlic, crushed
1 tablespoons Dijon mustard
1 sprig thyme
1 sprig rosemary
100 ml olive oil
1 x 1.7 kg leg of hogget, with bone – must be a long leg
200 ml white wine
Preheat the oven to 220°C. Using a food processor, blend together the anchovies, capers, honey, white wine vinegar and white wine. Season. Once the mixture has formed a paste, add the lemon zest and garlic and blend for a further 10 seconds, or until combined. Using a pastry brush, brush the mustard over the outside of the lamb then pour over the anchovy mixture making sure all of the lamb is covered. Tie up the leg with string. Put the remaining herb sprigs and the zestless lemon halves in the bottom of a roasting tray. Place the hogget on top and roast for 30 minutes.
Pour over the white wine, turn down the oven to 180°C and cook for another 40 minutes (if you prefer your meat well done, cook for about an hour). Baste the hogget while it’s cooking. Remove from the oven and rest for 10-12 minutes before carving. Serve with roast potatoes and roasted vegetables.
ROAST POTATOES
10 King Edward, Maris Piper or Desirée potatoes
sea salt
50 g lard, dripping or vegetable oil
Preheat the oven to 200°C/180°C/gas 6. Peel the potatoes and cut each one in half, or into three if the potatoes are large.
Tip into a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and simmer for 3-4 minutes. Drain the par-boiled potatoes in a colander. Heat the lard in a roasting tray on the hob and fry the potatoes until they start to brown, turning occasionally. Sprinkle generously with salt, then roast in the oven for 30 minutes. Turn them in the tray to stop them from sticking, and roast for another 30 minutes. Serve immediately.
ROASTED ROOT VEGETABLES
400 g carrots, cut into long wedges
6 shallots, peeled and left whole
4 parsnips, cut into long wedges
1 whole heads garlic, sliced crossways in half
3 sprigs fresh thyme
1 tablespoon olive oil
Preheat the oven to 220°C. Spread the vegetables in a roasting tray with the thyme. Drizzle with the oil and roast for 25 minutes, turning every now and again, until cooked through and golden. Remove from the oven and serve.
Recipe and photo: Charl Laubscher
