Slow roast Leg of Lamb with Rosemary, Sweet Cloves of Garlic, Anchovies and Lemon with a Vegetable Jus

- 1 leg of lamb, bone-in (about 2 kilo's, serves 6)

- 1 tin anchovies

- 1 salted lemon, chopped
- 1 handful of rosemary
- about 5 garlic cloves, peeled and halved
- 2 tbsp olive oil
- splash of water or wine
- pepper and salt
- 5 shallots or 2 onions
- 2 carrots
- 2 small potatoes, cut in four
- 2 celery sticks
- thyme
- handful of cherry tomatoes
- 1 tbsp honey

Before starting the preparation of your leg of lamb, let the meat come to room temperature first (this can take a couple of hours).
Make small but deep cuts with a knife and fill half of the pockets with some rosemary and garlic and the other half with anchovies and lemon. Just use your finger to push it inside and close the flesh afterwards. Rub your lamb with some olive oil and then with salt and pepper.
You need a casserole that is big enough for the whole leg. Add some olive oil to the casserole and, on the stove, brown the lamb all over. Take the leg out and saute the carrots, onions, celery and potatoes for a few minutes. Add thyme and a splash of white wine or water and put the lamb on top. Put the casserole with the lid on in a preheated oven (160 °C) and leave it there for four hours.
Half an hour before the dish is ready add some cherry tomatoes and honey and return to the oven for 30 minutes. Take casserole out of the oven en let the meat rest for about 15 minutes.
While the meat is resting, put the liquid (if there's a fatty layer on top, spoon it off first -I use my new very useful kitchen tool: the fat separator-) and the vegetables in a blender, puree and strain. The result is aromatic succulent piece of lamb and a light but creamy jus.