Slow Roast Lamb Shoulder with Anchovy & Rosemary
TOTAL TIME: 4 HOURS 10 MINUTES
1.5 kg potatoes, thinly sliced
250 ml (1 cup) chicken stock
4 rosemary sprigs, leaves removed
4 garlic cloves, crushed
1 tbsp capers, finely chopped
3 anchovy fillets in oil, drained and finely chopped
2 tbsp olive oil
2 whole lemons
1 ½ kg shoulder of lamb, on the bone
2 red onions, cut into wedges
Small glass white wine
Heat oven to 160ºC.
Spread potatoes evenly in the base of a roasting pan. Pour stock over the potatoes.
Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves.
Make 3 to 4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top.
Roast for 1 hour. Pour in the wine and roast for a further 3 hours, until the meat is really tender. Leave to rest for 15 minutes then serve, pulled into chunks rather than carved, with any pan juices.