The best way to cook shoulder of lamb is slowly. The addition of tomatoes, garlic and anchovies gives it a Mediterranean edge and a delicious sauce that really complements the flavour of the lamb. Simply delicious!
Ingredients:
(serves 4-6)
1 x 2kg Shoulder of Lamb
500ml Pure Chicken Stock
300g Cherry Tomatoes
5 Anchovy fillets
2 Onions sliced in half
1 Large Carrot cut into chunks
1 Head of Garlic sliced in half
Large sprig of Rosemary
Salt & Pepper
Method:
1. Oil and season the lamb shoulder with salt then sear well in a hot pan on all sides until coloured.
2. Place the onion, garlic, carrot and tomatoes in a roasting tray, making a raft to sit the lamb on.
3. Lay the anchovy fillets over the lamb along with the rosemary.
4. Pour the stock into the tray and cover with parchment paper and foil, sealing it around the edges.
5. Place in a hot oven at 220’C for 20 minutes then turn the oven down to 160’C and cook for a further 4 hours or until the meat comes away from the bone.
6. Place the lamb back in the oven uncovered for ½ hour, after removing all the other ingredients & liquid and placing in a jug to settle.
7. Drain any excess fat then blend to a sauce, adding a little water if necessary. Pass through a sieve, season to taste and re-heat to serve with the lamb..
Tip: If you wish to enhance the sauce even more you can add 200ml of white wine and a good sprig of thyme to the cooking process.