This tender leg of lamb is served with a rich and flavorful wine sauce, complete with briny capers and salty olives. When braised low and slow, the halved heads of garlic becomes soft and tender—perfect for squeezing out of the skins and enjoying alongside the lamb slices. If you can’t find a semi-boneless leg of lamb (a leg without the shank attached), you can use lamb shanks or lamb shoulder. Turning the meat during the cooking process helps it cook evenly, and bastes it in the sauce. Serve with crusty bread and the rest of the bottle of red wine.
1 (4-lb.) semi-boneless leg of lamb
1½ tablespoons kosher salt
1 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic heads, halved crosswise
6 oil-packed anchovy fillets
3 rosemary sprigs
1 cup dry red wine
1 (28-oz.) can plum tomatoes, drained and crushed
1 cup pitted and halved Castelvetrano olives
¼ cup capers, drained and rinsed
1 tablespoon red wine vinegar
How to Make It
Season lamb with the salt and pepper. Heat oil in a large Dutch oven over medium-high. Add lamb and cook, turning occasionally, until browned on all sides, about 30 minutes. Add onion, garlic, anchovies, and rosemary and cook, stirring, until onion has softened slightly, 3 to 4 minutes. Add wine and tomatoes. Bring to a boil and partially cover.
Reduce heat to low and cook, turning lamb occasionally, until tender, about 2 hours. Stir in olives and capers and continue to simmer, uncovered, turning lamb halfway through, until lamb is very tender, 20 to 30 minutes. Stir in vinegar. Remove lamb from Dutch oven and let rest at room temperature 10 minutes.
To serve, thinly slice lamb and arrange on a platter, spooning olive-caper mixture over top.
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