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
- 1 cup Forvm Cabernet Vinegar 8 Years
- 1⁄3 Spanish Onion, finely diced
- 10 Fresh Mint Leaves, finely chopped
- Pons Summer Fresh Extra Virgin Olive Oil, as needed
- Preheat oven to 200C
- In a large roasting pan add the halved garlic bulb and eschallots
- Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
- Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
- 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.
- 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.
- Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
- Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
- 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.
- Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side
- 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.