Lamb Shoulder with Anchovy, Garlic, Rosemary and Gremolata

Serves 6

Part of our Easter Feast, this lamb is slow-roasted until tender and sliceable, dressed up with all the classics (garlic and rosemary) plus anchovies for a salty, savoury oomph. Don’t waste the oil - pour it over before roasting! We like to serve this with a slightly vinegary, herby gremolata to cut through the richness of the lamb.

Lamb Shoulder with Anchovy, Garlic, Rosemary and Gremolata

Ingredients

FOR THE LAMB:
2kg lamb shoulder
1 tin goodquality anchovies (reserve the oil!))
8 garlic cloves, peeled
8 rosemary sprigs
Olive oil
Salt and freshly ground black pepper
FOR THE GREMOLATA:
1 cup flatleaf parsley, stems removed
Zest and juice of 1/2 lemon
1 tbsp capers
3 tbsp olive oil
1 vinegar (white wine or red wine)
Salt

Method

Step 1.

Preheat the oven to 200°C. Using a sharp knife, make small incisions all over the lamb. Insert pieces of garlic, anchovies and rosemary into the cuts, distributing evenly.

Step 2.

Place the lamb in a large roasting tray. Season generously with salt and pepper, then drizzle over the reserved anchovy oil and a good glug of olive oil.

Step 3.

Roast for 30 minutes at 200°C to develop colour, then reduce the temperature to 160°C and continue roasting for 4 hours, or until the meat is tender and falling apart.

Step 4.

Rest briefly before serving, then spoon over the pan juices.To make the gremolata, place all ingredients into a small food processor until its a spoonable consistency. Add more oil or a small dash of water to loosen and get it to the right consistency. Check for taste - it should be a little acidic to cut through the rich lamb!

Lamb Shoulder with Anchovy, Garlic, Rosemary and Gremolata

Serves: Serves 6

Ingredients

FOR THE LAMB:
2kg lamb shoulder
1 tin goodquality anchovies (reserve the oil!))
8 garlic cloves, peeled
8 rosemary sprigs
Olive oil
Salt and freshly ground black pepper
FOR THE GREMOLATA:
1 cup flatleaf parsley, stems removed
Zest and juice of 1/2 lemon
1 tbsp capers
3 tbsp olive oil
1 vinegar (white wine or red wine)
Salt

Method

Step 1.

Preheat the oven to 200°C. Using a sharp knife, make small incisions all over the lamb. Insert pieces of garlic, anchovies and rosemary into the cuts, distributing evenly.

Step 2.

Place the lamb in a large roasting tray. Season generously with salt and pepper, then drizzle over the reserved anchovy oil and a good glug of olive oil.

Step 3.

Roast for 30 minutes at 200°C to develop colour, then reduce the temperature to 160°C and continue roasting for 4 hours, or until the meat is tender and falling apart.

Step 4.

Rest briefly before serving, then spoon over the pan juices.To make the gremolata, place all ingredients into a small food processor until its a spoonable consistency. Add more oil or a small dash of water to loosen and get it to the right consistency. Check for taste - it should be a little acidic to cut through the rich lamb!