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.
- 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
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.
Resting time 15 minutes
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.