Slow-cooked lamb

Doug Sherring

This lamb is perfect for a mid-winter werekend gathering, served with peas with mint and dijon

Ingredients

2	Red onions, roughly chopped
1 ½ kgs	Lamb shoulder, boned, or butterflied leg (Main)
1 small	Lemon, zest only
5	Anchovies, use 6 if desired, finely chopped
4	Garlic cloves, crushed
2 Tbsp	Wholegrain mustard
1 small bunch	Fresh herbs, finely chopped, I recommend parsley, sage, thyme and rosemary
1 drizzle	Olive oil
2 cups	Beef stock, or lamb stock (Main)
1 ½ cups	Red wine

Directions

1. Take a roasting tray and lay out the lamb. Score with a knife, rub in the lemon zest, and season well with salt and pepper.
2. In a small jug, mix together the anchovies, garlic, mustard, and herbs. Add olive oil until you get a thick paste consistency. Pour over the lamb and rub in well.
3. Place the lamb in a 200C oven, uncovered, for about 25 minutes.
4. Remove from the oven and pour the stock and the wine into the pan. Cover with tinfoil. Reduce the oven temperature to 150C and return the lamb to the oven.
5. Cook for at least 3 hours, but up to 4, until lamb falls apart. Serve on a serving dish with fresh herbs.