Name: Slow-cooked garlic and anchovy lamb shoulder
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Yield: 1
Ingredients: 5 garlic cloves, peeled; 8 anchovy fillets; 23.40 gm dijon mustard; 20.00 ml finely grated lemon rind; 20.00 ml balsamic vinegar; 36.40 gm olive oil; 1.2kg boned lamb shoulder; Mashed potato, to serve; Steamed green beans, to serve

Slow-cooked garlic and anchovy lamb shoulder

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Prep Time:
35 minutes

Cook Time:
180 minutes

Total Time:
215 minutes

Delight and impress on a budget with this gourmet slow-cooked lamb shoulder!

Ingredients:

5 garlic cloves, peeled
8 anchovy fillets
23.40 gm dijon mustard
20.00 ml finely grated lemon rind
20.00 ml balsamic vinegar
1.2kg boned lamb shoulder
Mashed potato, to serve
Steamed green beans, to serve

Instructions:

In a food processor, blend the garlic, anchovy, mustard, lemon rind, vinegar, and half of the oil until smooth. Season with salt and pepper. Spread the garlic mixture over the lamb on a plate, cover, and refrigerate for 2 hours, if possible.
Allow the lamb to sit at room temperature for 20 minutes. Preheat oven to 160°C/140°C fan-forced. Transfer the lamb to a roasting pan, add 1/3 cup cold water, and drizzle with the remaining oil. Roast uncovered for 1 1/2 hours, then cover with foil and continue roasting until the lamb is tender.
Slice the dish and elegantly serve it alongside the delicious potato and beans.

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