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Spanish slow roasted lamb with rosemary and anchovy, duck fat potatoes and salsa verde
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Dani Venn creates a show-stopping roasted lamb shoulder fit for any special event or celebration.
Ingredients:
  • 1.5 – 2kg lamb shoulder roast, brought to room temperature (see Notes)
  • 6 cloves garlic
  • 15g fresh rosemary
  • 50g anchovy fillets, drained, oil reserved
  • 56.88 gm olive oil
  • 1kg roasting potatoes, peeled, cut into even sized chunks
  • 125.00 ml duck fat (or olive oil)
  • 500.00 ml frozen peas, cooked to serve
  • 10.00 gm butter
  • 30g anchovy fillets, drained
  • 125.00 ml parsley
  • 125.00 ml mint
  • Juice of 1/2 lemon
  • 2 tsp capers
  • 1 clove garlic
Instructions:
  • Preheat your oven to 180C (160C fan forced) for the perfect cooking temperature.
  • Make small cuts 2cm apart across the top of the lamb shoulder to score it.
  • Heat a large frying pan over high heat. Add the lamb and sear until golden brown and fat is rendered on each side. Transfer the lamb to a baking dish with the scored side facing up.
  • Combine garlic, rosemary, anchovies, anchovy oil, olive oil, and a pinch of salt in a small food processor. Blend into a paste. Spread half of the mixture over the top of the lamb and into the incisions. Cook for 3-4 hours, checking occasionally. If the marinade starts to char, cover with foil. Baste the lamb with the remaining marinade while cooking.
  • Cover the potatoes with cold water in a saucepan. Boil them until soft, about 15-20 minutes. Drain gently, then transfer to a baking tray and refrigerate for 1-2 hours until chilled.
  • In a large frying pan, melt duck fat over high heat. Toss in potatoes and season with salt and pepper. Transfer potatoes to a baking tray and bake in the oven.
  • Half an hour before the lamb is done, raise the oven temperature to 190C. Take the lamb out of the oven, increase the temperature to 210C, and let the potatoes crisp up. Cover the lamb with foil and let it rest for the remaining cooking time.
  • For salsa verde, blend anchovies, parsley, mint, lemon, capers, garlic, olive oil, and salt in a small food processor until smooth. Alternatively, finely chop and mix together.
  • Prepare peas as instructed then fold in rich, creamy butter for added flavor.
  • Pull the tender lamb off the bone using tongs, season generously with salt, and plate alongside flavorful seasoned potatoes, zesty salsa verde, and perfectly cooked peas.

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