Slow Roast Lamb Shoulder with Anchovy

Recipe by
Simon Johnson




  • Slow Roast Lamb Shoulder

  • 1.2-1.4kg Lamb Shoulder on the Bone
  • 110g Ortiz Anchovies in Olive Oil, reserve olive oil
  • 6-8 Fresh Rosemary Sprigs
  • 1 Garlic Bulb, halved lengthways
  • 6 French Eschallots, peeled & halved
  • 1 cup Dry Red Wine, plus an additional cup, if needed
  • Vinaigrette

  • 1 cup Forvm Cabernet Vinegar 8 Years
  • 13 Spanish Onion, finely diced
  • 10 Fresh Mint Leaves, finely chopped
  • Pons Summer Fresh Extra Virgin Olive Oil, as needed


    Slow Roast Lamb Shoulder

  1. Preheat oven to 200C
  2. In a large roasting pan add the halved garlic bulb and eschallots
  3. Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
  4. Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
  5. Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
  6. After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
  7. Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
  8. Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
  9. If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
  10. Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side
  11. Vinaigrette

  12. Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.

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