From starting to serving: 4.5 hours. Active time: 40 minutes. Serves 4-6.
How the chefs explain it:
Stud a lamb shoulder with garlic, rosemary and anchovies, pan sear then roast at 150° on a veg trivet for 4 hours. Blast at 220° before serving.
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- Preheat the oven to 150°C
- Using a sharp paring knife poke holes about 2cm deep all over the lamb shoulder.
- Into the holes push garlic, rosemary and anchovies.
- In a large pan on medium heat, add the olive oil and sear the lamb on all sides until evenly browned.
- Lay the onions and potatoes in the bottom of a roasting pan.
- Rest the lamb on the veggies and add enough wine until it just touches the bottom of the lamb.
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Cover with foil and put in the oven for four hours or until a fork easily pulls the meat apart.
(At this point, you can take the lamb out of the oven and rest it until you’re ready to eat.)
- Turn the oven up to 220°C, remove the foil and return the lamb to the oven for 20 minutes, then serve.
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Order before 3pm for same day or next day delivery.
