Roast lamb shoulder with rosemary and anchovy

The combination of lamb, rosemary and anchovy is surf and turf at its finest and I couldn’t think of a better dish to finish our journey on. This method of cooking lends itself to most meats, especially game.

Credit: Gourmet Farmer Afloat

• serves

  4

• prep

  15 minutes

• cook

  3:30 hours

• difficulty

  Easy

Ingredients

• 1 boneless lamb shoulder
• salt and pepper
• 100 g soft unsalted butter
• 5 cloves purple garlic, finely chopped
• 2 sprigs rosemary, leaves picked
• 3 anchovy fillets, chopped

Resting time 15 minutes

Instructions

Preheat the oven to 165ºC.

Place the lamb in a large roasting tray and season well on both sides with salt and pepper.

Place the butter, garlic, rosemary and anchovies in a bowl and combine well. Massage the butter into the top of the lamb, then place in the oven and roast for 3½ hours or until tender. Remove from the oven and rest for 15 minutes before serving with roasted or steamed vegies or salad.

This recipe is from Gourmet Farmer Afloat.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.