Lamb Leg, Purple-sprouting Broccoli, Navy Beans and Anchovy - Chef Recipe by Dave Verheul

Ingredients

Lamb leg:

1 kg boneless lamb leg
50 g oregano
5 garlic cloves
1 bay leaf
1 shallot
5 g rosemary leaves
5 g salt
20 g rice koji
100 g olive oil
Zest of 1/2 lemon

Navy beans:

100 g dried navy beans, soaked overnight
2 garlic cloves, peeled
1 bay leaf

Macadamia pesto:

50 g macadamia nuts
1 g thyme, leaves only
1/2 garlic clove, peeled
Zest of 1/2 lemon
20 g lemon juice
20 g parsley, leaves only
15 g capers
10 g oregano
70 g vegetable oil
25 g olive oil

To finish:

150 g purple-sprouting broccoli
Vegetable oil
150 g lamb stock
2 anchovies, chopped
20 g olive oil

Method

Lamb leg:

You will need to start this the night before you would like to cook the lamb.

Using a sharp knife, butterfly the lamb leg open and place into a non-reactive container.

Make a marinade by blending the rest of the ingredients together using a hand-held blender. Pour this onto the lamb, making sure to cover all of the leg. Cover and chill overnight.

The next day, light a good fire and let it burn down to a solid bed of coals. Using your hands, remove most of the marinade and place the lamb onto a rack around 1 metre above the surface of the fire. Cook slowly for around 1 1/4 hours, or until it reaches 50 C when tested with a thermometer.

The trick here is to manage the heat so that it is consistent but slow; the slower the cook the more tender it will be. Remove from the fire and let it rest, covered, in a warm spot for 10 minutes.

Navy beans:

Drain the beans, put in a small pot and cover with water. Bring to the boil and give it a couple of good skims to remove any foam.

Turn the heat down to just below a simmer and add the aromats. Cook very gently for 1 1/2 hours, or until just tender and creamy.

Remove the pot from the heat and cool as quickly as possible while keeping the beans submerged.

Macadamia pesto:

Place everything, except the oils, into the bowl of a small blender and pulse until roughly chopped. Add in both oils and pulse once to combine. Check the seasoning and season with salt if need be.

To finish:

Preheat a wood-fired oven to 450 C.

Oil the sprouting broccoli with the vegetable oil and season with salt. Place in a cast-iron pan and cook in the oven until the broccoli starts to get soft.

Add the lamb stock, navy beans and anchovy and continue cooking until everything has warmed through. Remove from the oven, check the seasoning and add the olive oil.

Carve the lamb leg and transfer to a serving dish then top with the sprouting broccoli. Spoon some of the pesto on the side and finish with the navy beans and sauce.

Credits: This is an edited extract from On Sundays: Long lunches through the seasons by Dave Verheul published by Hardie Grant Books. RRP $55.

Photo Credits: Copyright photography © Kristoffer Paulsen 2024