Free X-Mas Socks on orders above £50 (restrictions apply).*
the Ingredients
Special Equipment
- GBS Dutch Oven Duo
Instructions
Try celebrity chef Aldo Zilli’s barbecued recipe for braised lamb, stuffed with olive, anchovy and capers and served with duck fast rosemary potatoes and kale in chilli butter.
At the barbecue:
- Pre-heat the barbecue with the Weber GBS Dutch Oven in place for high direct heat, around 260°C degrees.
- In a pestle and mortar, grind the cloves, star anise, fennel seed, salt and pepper and rub into the lamb.
- Brown off the lamb in the dutch oven on both sides for 2-3 minutes until slightly caramelised. Then remove the meat and caramelise the vegetables.
- Deglaze the pan with some of the red wine. Next add the stock and then the rest of the wine. If the lamb is not covered by liquid, add more stock or water until submerged.
- Place the lid on the dutch oven and close the lid of the barbecue. Adjust the heat to low indirect, around 110°C for 4-5 hours.
- Check after 2-3 hours and add more water or stock if needed. Ensure the dutch oven is always at least half filled with liquid.
In the kitchen:
For the stuffing:
- In a frying pan, lightly sauté the chopped shallot until translucent. Then add the olives, garlic and anchovy.
- Cook on a medium heat for 2-3 minutes then transfer to a bowl. When cooled, add the chopped parsley, black pepper and egg yolk. Mix well then set aside in a container.
For the potatoes:
- Put the potatoes in a saucepan and cover with cold water. Add a handful of salt and bring to the boil.
- When it comes to the boil, leave to simmer for 4-5 minutes then strain into a sieve or colander. Leave to cool slightly and drip any excess water away for at least 5-6 minutes.
- Meanwhile, in another suitable oven dish or tray, place the duck fat, garlic and rosemary and heat in the oven at around 180°C for 5-6 minutes. When the fat is hot, take the dish out from the oven and carefully remove the rosemary and garlic. This will have nicely scented the fat.
- Add the potatoes, making sure they are all distributed evenly.
- Roast for about 1-1 1/2 hours, shaking and moving them around every now and then to ensure even roasting.
(Suggestion- Do the potatoes when the lamb has been in for about 2 1/2 hours already, to ensure they are cooked at the same time)
For the kale:
- Place the butter in a microwavable container/bowl and microwave for 15 seconds to soften it.
- Add the chilli, flakes and garlic. Mix well and roll in cling film to achieve a sausage shape. Place in the fridge to set.
- After 5 hours, bring the dutch oven into the kitchen and place on a heat proof surface.
- Remove the lamb and place onto a cooling tray or rack. Strain the liquid and veg through a fine sieve into a saucepan. This can be reduced slightly and used as a gravy for the dish.
- When the lamb has slightly cooled, place the meat on a sheet of cling film, skin side down. Evenly spread the olive and anchovy stuffing mix into the centre and roll tightly in more cling film to achieve a tight sausage shape.
- By this time, the potatoes should be ready, so wrap the lamb again tightly in some foil to keep it warm as it rests. Leave it for around 20 minuets.
For the kale:
- Blanch the kale for 8 minutes in boiling salted water and place into a saucepan with a slice of the chilli butter. Mix well and season to taste.
- Unwrap the lamb and slice. Serve with the kale, potatoes and lamb gravy.
Why not try Aldo Zilli's recipe for Roast Sea Bass with Fennel & Herb Salad.
- Pre-heat the barbecue with the Weber GBS Dutch Oven in place for high direct heat, around 260°C degrees.
- In a pestle and mortar, grind the cloves, star anise, fennel seed, salt and pepper and rub into the lamb.
- Brown off the lamb in the dutch oven on both sides for 2-3 minutes until slightly caramelised. Then remove the meat and caramelise the vegetables.
- Deglaze the pan with some of the red wine. Next add the stock and then the rest of the wine. If the lamb is not covered by liquid, add more stock or water until submerged.
- Place the lid on the dutch oven and close the lid of the barbecue. Adjust the heat to low indirect, around 110°C for 4-5 hours.
- Check after 2-3 hours and add more water or stock if needed. Ensure the dutch oven is always at least half filled with liquid.
- For the stuffing, in a frying pan, lightly sauté the chopped shallot until translucent. Then add the olives, garlic and anchovy.
- Cook on a medium heat for 2-3 minutes then transfer to a bowl. When cooled, add the chopped parsley, black pepper and egg yolk. Mix well then set aside in a container.
- For the potatoes, ut the them in a saucepan and cover with cold water. Add a handful of salt and bring to the boil.
- When it comes to the boil, leave to simmer for 4-5 minutes then strain into a sieve or colander. Leave to cool slightly and drip any excess water away for at least 5-6 minutes.
- Meanwhile, in another suitable oven dish or tray, place the duck fat, garlic and rosemary and heat in the oven at around 180°C for 5-6 minutes. When the fat is hot, take the dish out from the oven and carefully remove the rosemary and garlic. This will have nicely scented the fat.
- Add the potatoes, making sure they are all distributed evenly.
- Roast for about 1-1 1/2 hours, shaking and moving them around every now and then to ensure even roasting.
- (Suggestion- Do the potatoes when the lamb has been in for about 2 1/2 hours already, to ensure they are cooked at the same time)
- Place the butter in a microwavable container/bowl and microwave for 15 seconds to soften it.
- Add the chilli, flakes and garlic. Mix well and roll in cling film to achieve a sausage shape. Place in the fridge to set.
- After 5 hours, bring the dutch oven into the kitchen and place on a heat proof surface.
- Remove the lamb and place onto a cooling tray or rack. Strain the liquid and veg through a fine sieve into a saucepan. This can be reduced slightly and used as a gravy for the dish.
- When the lamb has slightly cooled, place the meat on a sheet of cling film, skin side down. Evenly spread the olive and anchovy stuffing mix into the centre and roll tightly in more cling film to achieve a tight sausage shape.
- By this time, the potatoes should be ready, so wrap the lamb again tightly in some foil to keep it warm as it rests. Leave it for around 20 minuets.
- For the kale, blanch the kale for 8 minutes in boiling salted water and place into a saucepan with a slice of the chilli butter. Mix well and season to taste.
- Unwrap the lamb and slice. Serve with the kale, potatoes and lamb gravy.
- Why not prepare this dish as a main for a Sunday roast, and pair with your favourite dessert or a lovely red wine!
At the barbecue:
In the kitchen:
Serving Suggestion
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
