Everyday recipes
Rosemary baked lamb and damper rolls
See more recipes in this Week's Woman's Day.
INGREDIENTS
lamb leg on the bone, 2kg
anchovy fillets, 4, quartered
garlic cloves, 4, quartered
rosemary sprigs, 4, quartered
olive oil, 2 tablespoons
chutney, to serve
Damper rolls
self-raising flour, 3 cups, sifted, plus 1 tablespoon extra
butter, 90g, cold, chopped
rosemary, chopped, 2 tablespoons
milk, 1 cup
METHOD
- Preheat oven to very hot, 220°C.
- Using small sharp knife, make 12 evenly spaced slits into lamb. Stuff each slit with a piece of anchovy, garlic and rosemary. Rub oil all over and season to taste. Place on trivet in a large baking dish. Pour a little water in base of dish to prevent burning. Bake 30 minutes.
- Reduce oven to moderate, 180°C, and bake a further 1½ hours for medium (2 hours for well done).
- Rest lamb, loosely covered with foil, 20 minutes. Serve in slices on damper rolls with chutney.
- Damper rolls: Preheat oven to very hot, 220°C. Line oven tray with baking paper.
- Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles coarse breadcrumbs. Season to taste.
- Make a well in the centre of the flour mixture. Add rosemary and milk all at once. Using a flat knife, mix quickly to a soft sticky dough.
- Turn out onto a lightly floured surface and gently shape into a thick log. Cut into 8 equal rounds.
- Arrange on tray in 2 rows, cut side up, 1cm apart. Score a cross into tops using a sharp knife. Dust lightly with extra flour.
- Bake 15-20 minutes, until base sounds hollow when tapped. Transfer to a wire rack to cool. Serve warm with lamb and chutney.
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