Slow Roasted Lamb ShoulderPrint Recipe

I have arrived in Canberra (Australia) and it is cold. I am going to cook for my family tonight, this includes my brother, his beautiful wife and two darling boys. It is so nice to spend time with them and to see the children play together, living away from them can be very hard. So with this family dinner in mind I popped into the local butcher to see what was on offer – it was lamb.

I love lamb and this recipe has been on my mind since I saw it on Chocolate and Zucchini, another of my favourite food blogs.  It was clearly time for me to rustle up this little slow roasted number smothered in anchovies, lemon and garlic.

The smell of it roasting was heaven – it wafted through the house and into the garden, the birds and small furry animals gathered around the kitchen door in anticipation. Okay, maybe not – but if Disney animated the afternoon they certainly would have.

It is very easy to prepare and the results are very impressive. So for those of you looking for a Sunday roast to share amongst family and friends – this is it.

1 bushy sprig of fresh rosemary
1 lemon
10 fillets of anchovies
3 cloves of garlic, peeled
2 teaspoons of whole mustard seeds
Black pepper
2 teaspoons balsamic vinegar
2 teaspoons of olive oil
2.2 kilos/5 pounds bone in shoulder of lamb
8 small ripe tomatoes (650 grams/1.3 pounds)
4 cloves of garlic, in their last papery sheath

To make the seasoning paste, pluck the needles of the rosemary, and peal the zest of the lemon. Place into blender along with anchovies, peeled garlic, mustard seeds, pepper, vinegar and oil. Pulse the mixture until it turns into a coarse paste. I use a mortar and pestal which works just as well.

Place the meat in a baking dish and rub in the seasoning paste. Cover with plastic wrap and place it in the fridge for at least 1 hour, preferably 3 or 4. Remove from fridge 30 minutes prior to cooking and bring to room temperature.

Preheat oven to 220c/430f. Remove the plastic wrap from the baking dish. Add the unpeeled garlic cloves and tomatoes, cored and halved, slipping them under and around the meat.

Place the dish in the oven and cook for 30 minutes. Lower the heat to 130c/270f and cook for another 2 ½ hours, flipping the meat every 30 minutes or so. Cover with a sheet of foil is it seems to brown too quickly.

Remove from the oven and let it rest under a sheet of oil for 5 minutes before serving.

Source: Chocolate and Zucchini

© 2010, Michelle. All rights reserved.