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