by Daniel Rogov z"l
Daniel Rogov was the restaurant and wine critic for the daily newspaper Ha'aretz as well as for the Israel version of the International Herald Tribune. He also contributes culinary and wine articles to newspapers in Europe and the United States.
about 1.1 lb./1/2 kilo Lamb Bones
3 large Carrots, diced
3 large Onions, chopped coarsely
1 Bouquet Garni made by tying together 3 sprigs of parsley, 1 bay leaf, several celery leaves and fresh thyme, salt and pepper to taste.
1 Leg of Lamb, about 5.5 lb./ 2 1/2 kilos
4 - 5 Cloves Garlic, cut in slivers
Olive Oil as required
14 oz. /400 gr. Black Olives, pitted and chopped
1 can Anchovy Fillets, (2.1 oz./ about 60 gr.), rinsed under cold water and then mashed
2 Tbsp. Parsley, chopped finely
1 tsp. Garlic, chopped finely
juice of 1/2 Lemon
¼ tsp. Paprika
1. Prepare a stock by combining the lamb bones, carrots, onions, bouquet garni and 3 1/2 cups of cold water. Season with salt and pepper, cover, bring just to the point of boiling and then immediately reduce the flame so that the stock simmers gently for hour.
2. In the leg of lamb make insertions with a very sharp knife and in each place a sliver of garlic. Rub the meat with salt and pepper and then with olive oil. Place in a roasting pan and place in an oven that has been preheated to 400 degrees Fahrenheit (200 Celsius) oven for 15 minutes.
3. Reduce the oven temperature to 325 F (170 C) and continue to roast the meat, basting often with the drippings and oil until the meat is done. Remove the lamb to a preheated platter and set aside to keep warm.
4. From the pan juices spoon off the excess fat and discard. Strain the stock and add 1 cup to the pan juices. Place the pan over a medium flame and stir well, scraping all the particles that stick to the pan. Add the remaining stock, stirring constantly and boil the mixture down until it leaves about 2 cups of gravy. Add the olives, anchovies, parsley, garlic, lemon juice and paprika and heat through, stirring constantly until well blended. Correct the seasoning with salt and pepper to taste.
Carve the lamb and serve the gravy separately.
Reprinted with permission from the now defunct Daniel Rogov’s Israeli Wine and Dining