Photo by Doug Sherring
This lamb is perfect for a mid-winter werekend gathering, served with peas with mint and dijon
|2||Red onions, roughly chopped|
|1½ kgs||Lamb shoulder, boned, or butterflied leg|
|1 small||Lemon, zest only|
|5||Anchovies, use 6 if desired, finely chopped|
|4||Garlic cloves, crushed|
|2 Tbsp||Wholegrain mustard|
|1 small bunch||Fresh herbs, finely chopped, I recommend parsley, sage, thyme and rosemary|
|1 drizzle||Olive oil|
|2 cups||Beef stock, or lamb stock|
|1½ cups||Red wine|
- Take a roasting tray and lay out the lamb. Score with a knife, rub in the lemon zest, and season well with salt and pepper.
- In a small jug, mix together the anchovies, garlic, mustard, and herbs. Add olive oil until you get a thick paste consistency. Pour over the lamb and rub in well.
- Place the lamb in a 200C oven, uncovered, for about 25 minutes.
- Remove from the oven and pour the stock and the wine into the pan. Cover with tinfoil. Reduce the oven temperature to 150C and return the lamb to the oven.
- Cook for at least 3 hours, but up to 4, until lamb falls apart. Serve on a serving dish with fresh herbs.