7 Hour Shoulder of Lamb
INGREDIENTS:
1 whole (bone in) shoulder of lamb
4 rosemary stems
2 onions roughly sliced
1 lemon
1 whole bulb of garlic
500ml white wine
100ml Olive oil
Salt and pepper
For the rub:
1 stem rosemary, finely chopped
4 cloves crushed garlic
Zest and juice of 1 lemon
3 anchovy fillets
2 tablespoons Olive oil
Salt and pepper
METHOD:
- Preheat the oven to 150°C.
- Mix all the ingredients for the rub together into a paste.
- Make a few slashes on the top of the shoulder and smear the rub all over and in the slashes.
- Place the shoulder into a large roasting pan and add the rest of the ingredients, smashing the bulb of garlic and squeezing out the juice of the lemon and throwing the skin into the pan.
- Add a generous glug of olive oil all over the lamb and pour in the white wine.
- Season with a little salt and pepper and cover the pan with tin foil.
- Place in the oven and leave for about 4-5 hours, occasionally pouring the juices over the top of the meat.
- When you are ready to serve, pull the shoulder bone out and break the meat apart with two spoons.
- Leave the meat in the serving dish with all the natural juices.