Slow Roast Lamb


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Servings: 6-8
4hrs 30mins
  • 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
  • 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.

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