- 1 lamb shoulder, on the bone approx 2 . 5kg at room temperature
- 2 tablespoons butter or 2 tablespoons ghee
- 2 tablespoons fresh thyme leaves
- 1 (3 ounce) jar anchovies
- 6 -8 garlic cloves, peeled and halved
- 1⁄2 teaspoon sea salt (the anchovies will already add saltiness)
- 2 teaspoons black pepper
- large glass red wine (or white wine)
- 2 bay leaves
- FOR THE CAULIFOWER MASH
- 2 large cauliflower
- 5 tablespoons water
- 1 large pinch sea salt
- 1 teaspoon hot English mustard or 1 teaspoon coarse grain mustard
- 25 g unsalted butter
- 1 large pinch coarse black pepper
- Preheat the oven to its maximum temperature.
- Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper.
- Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
- Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven.
- Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily.
- Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
- Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.
- To make the cauliflower:
- Chop your cauliflower roughly into medium-sized florets or 5cm chunks.
- Place your florets into a large, wide-bottomed pan and add the water.
- Cover with a lid and steam over a medium heat until tender.
- Remove pan from the heat and add the cauliflower to a food processor.
- Add the sea salt, mustard, butter and pepper.
- Blend in food processor until thick and creamy.