A wonderful feasting dish that’s really easy to prepare and looks after itself when it goes in the oven. It can be prepared the night before cooking and left in the fridge to make feasting day even easier. The anchovies will melt into the lamb and give a wonderful hit of umami and no one will know they are even there. Perfect for those who say they don’t eat anchovies…
Ingredients
A piece of lamb shoulder, bone in, weighing between 1.6 to 2kg
1 large head of garlic halved crossways
6 medium onions, peeled
8 medium carrots, peeled
3 fat garlic cloves, sliced thickly
3 or 4 anchovies roughly chopped into chunks
A couple of sprigs of rosemary
Salt and freshly ground pepper
Method
Step 1. Heat oven to 190c. Rub garlic halves all over the lamb and break into cloves to scatter around the roasting tin.
Step 2. Add carrots and onions, pour in about 600 to 800ml water and place the lamb on top.
Step 3. Pierce the lamb in about 10 or 12 places with the tip of a sharp knife to make little pockets.
Step 4. Into each pocket, push a slice of garlic, a couple of bits of anchovy and some rosemary needles. Season well with salt and pepper.
Step 5. Cover tightly with foil, creating a slight dome between the meat and the foil.
Step 6. Place in the oven for 30 mins and reduce the heat to 150c.
You now have about 4 hours, so…. go to the garden and have your easter egg hunt, followed by a good walk and a stop at the pub on the way home for a tipple.
When you get home, open the Vina Alberdi Reserva 2018 from La Rioja Alta and allow to breathe. Share a bottle of chilled Cremant de Bourgogne Rosé by Cave de Lugny whilst setting the table.
Step 7: Remove foil from the lamb and return to the oven for about 30 minutes to allow it to crisp and brown.
Step 8: The lamb will be so soft and tender that the blade bone will just lift out.
Step 9: Spoon the lamb from the tin with the veggies and juices.
As a delicious alternative to the usual accompaniments, maybe serve with some soft Polenta & spinach…..no peeling, blanching or draining required, and perfect for mopping up juices. Any leftover lamb can be made into a delicious hot pot with sliced potatoes, carrots and stock.
