Slow Roasted Lamb Shoulder with Peas, Mint & Anchovies
There are few dishes better suited to dinner on a cold night than roast lamb. This recipe is elevated with the umami punch of anchovy in the marinade, with bright freshness of peas and aromatic herbs. Pop into the oven earlier in the day and allow time to work its magic, until the meat is fall-off-the-bone tender, and enjoy with a glass of red.
Ingredients
- 3 cloves garlic, peeled
- 1 sprig fresh rosemary, leaves picked
- sea salt
- 4 anchovy fillets in oil
- 2 tbsp extra virgin olive oil
- 1.2 kg lamb shoulder (bone in)
- 250 ml (1 cup) dry white wine
- 200 g peas (fresh or frozen)
- large handful mint leaves, roughly chopped
- large handful dill, roughly chopped
- 2 tbsp red wine vinegar (or more, to taste)
Method
- In a mortar and pestle, pound the garlic cloves and rosemary leaves with a generous pinch of sea salt until it forms a rough paste. Add the anchovy fillets and pound to combine. Drizzle in the olive oil and stir. Rub the paste all over the lamb shoulder and leave to marinate in the fridge for at least one hour.
- When ready to cook, preheat your oven to 200°C. Place lamb shoulder in a deep roasting pan and season. Pour the wine into the pan around the lamb and roast for 20 minutes, then cover pan with foil and reduce the oven temperature to 120°C. Roast for 4-5 hours, until the meat is falling away from the bone. Remove the lamb from the tray and cover with foil to keep warm while it rests.
- Skim any excess fat from the roasting juices in the pan, and then decant the juices into a small saucepan. Simmer over a medium heat to slightly reduce, and set aside, covered, to keep warm.
- Meanwhile, prepare the peas by blanching in a pan of boiling water until tender and bright green, then drain and refresh under cold water. Place in a bowl, and add chopped herbs and vinegar. Check for seasoning, and then add salt and pepper, and extra red wine vinegar if desired, to taste.
- Transfer lamb to a serving dish with a lip, pour over the roasting juices, and scatter with the pea and herb mixture. This is lovely on its own, but you could also serve with roast potatoes, or a crusty loaf of bread to soak up the juices.
- Recipe by Julia Busuttil Nishimura in Ostro.
- Image credit: Bobby Clark @bobbyclarkphoto
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