Roast Lamb with Anchovy and Rosemary
Slow Roasted Lamb with Anchovy and Rosemary. There is a touch of the Greek about this melt-in-the-mouth lamb dish. Succulent, juicy lamb with a rich flavour and a wonderful depth from the rosemary, anchovy and garlic. | Sprinkles and Sprouts
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- 4 rosemary sprigs
- 4 garlic cloves
- 6 anchovy fillets (those packed in oil)
- 2 -2½ kg shoulder of lamb (on the bone)
- 2 onions
- 500 ml boiling water
- 1/2 tsp dried oregano
- Salt and pepper
Pre-heat the oven to 140°C/Gas Mark 1/275ºF (for overnight cooking) or 170°C/Gas Mark 3/325ºF (for quicker cooking).
Pull the rosemary leaves off the stems and place in a small bowl. Peel the garlic and cut each clove into 3 thick slices.
Place the lamb on a chopping board and use a sharp knife to stab 12 slits deep into the flesh.
Chop the anchovy fillets into a rough mush and then push the anchovy into the lamb slits.
Now take your garlic and rosemary and divide this between the slits.
Cut the onions into thick rounds (about 2cm thick) and place them in a flat layer inside a deep edged roasting tin.
Place the lamb on top of the onions and pour the boiling water around the edge.
Sprinkle over the dried oregano and then season the lamb generously with salt and pepper.
Cover with a tent of foil.
Place the lamb into the oven and cooked for 8-10 hours (at 140ºC) or 5 hours (at 170ºC).
Remove the lamb from the oven and pull the meat from the bone. It is almost impossible to carve lamb that has been cooked long and slow like this. Much better to just pull juicy strips off.
Serve with your roast dinner or use the meat in one of my left over lambs recipes (coming next week)