Ingredients

  • 1 boned and butterflied lamb leg or shoulder
  • 2 carrots (2cm, slice at angle)
  • 1 onion (large, diced)
  • 4 sticks of celery (2cm, slice at angle)
  • 1 leek (2cm, slice at angle)
  • 2 tbsp fennel seeds
  • 2 cloves
  • 6 cloves of garlic (crushed)
  • 2 star anise
  • 1 tsp sea slat
  • 1 tsp ground pepper
  • 250ml red wine
  • 1-1.5ltr chicken stock or water

For the stuffing:

  • 1 shallot finely chopped
  • 100g Kalamata or black olives (chopped)
  • 75g anchovy (chopped)
  • 3 tbsp chopped fresh parsley
  • 1 tsp garlic paste or 2 cloves minced
  • 1 egg yolk
  • Black pepper to taste

For the potatoes:

  •  600-700g Roasting potatoes (rough 5cm dice)
  • 200ml duck fat
  • 10 sprigs fresh Rosemary
  • 5 cloves of garlic

For the kale:

  • 1/2 red chilli
  • 1/2 tsp chilli flakes
  • 150g salted butter
  • 1 clove of garlic minced
  • 500g kale

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