Slow Roasted Boned Shoulder of Lamb with Garlic, Lemon and Anchovy

Hello Dear Reader,

I made this magnificent slowly roasted, shoulder of lamb for Easter, a few weeks back now, and it was totally divine. Please don't be afraid of the anchovies, I promise there is not a hint of fishy flavour, rather a deep, warm, saltiness that works beautifully with the lemon and garlic. I asked my butcher to bone out the shoulder for ease and because it is then roughly the same width throughout, it cooks more evenly. After slow cooking it for 3 hours, it was fall apart tender, with such a wonderful flavour throughout.

I have to say though, the marinade is not such a wonderful colour and really doesn't look great going into the oven but it will be burnished and golden when it has finished it's long slow roast. The edges will catch a little because of the honey but it all adds to the final flavour.

I was totally delighted when I posted the idea of the recipe on Nigella's Instagram and received a response from Queen Nigella, it absolutely made my day. As you may know by now, I just love this beautiful lady, the way she cooks and the way she writes about her love of cooking and eating. She is my inspiration.

Now on with the recipe-

Ingredients for Slow Roasted Boned Lamb Shoulder with Garlic, Lemon and Anchovy, clockwise from right- 2 tablespoons oil, 1 tablespoon Dijon, 5 cloves of garlic, grated on a microplane, zest and juice of one lemon, 8 anchovy fillets, salt and pepper to taste, 1 tablespoon Balsamic vinegar and the boned shoulder of lamb. Mine weighed in at just under 2 Kg's.

In a jug or food processor bowl combine all marinade ingredients 

And blitz until smooth, see, not such a wonderful colour

Pour and scrape the marinade over the boned shoulder of lamb and massage into all the little nooks and crannies. Marinate for a couple of hours if time permits

Pre-heat oven to 150 C, place marinated lamb in a roasting pan, drizzle with a little honey and then add a 1/4 cup of water to the roasting pan

Roast for 1 1/2 hours

Then remove from oven, cover with foil and pop it back into the oven for another 1 1/2 hours

Remove from oven, let rest with foil on, until ready to carve

Meltingly tender with a most wonderful flavour and aroma. The honey causes it to "catch" just a little, adding to the already fabulous flavour

Over to you, what is your fav roast?

Have a lovely day

💗Fi

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