Grilled lamb shoulder with bagna càuda

SERVES 4 // PREP TIME 10 MINS // COOK 30 MINS (PLUS MARINATING, RESTING)

60 ml (¼ cup) Marsala

2 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

1.2 kg boneless lamb shoulder

2 bunches broccolini, trimmed Baby lemon balm, to serve

BAGNA CÀUDA

1 head of garlic, cloves separated

125 ml (½ cup) milk

100 gm anchovies in chilli oil, drained,

2 tbsp oil reserved

50 gm butter, chopped

Finely grated zest and juice of

1 lemon

Chilli flakes, to serve

1 Mix Marsala and vinegar in a nonreactive container; season to taste.

Add lamb and toss well to coat. Set aside at room temperature to marinate for 30 minutes.

2 Preheat a lightly greased char-grill pan over high heat. Toss broccolini in oil and chargrill until just tender and charred (4 minutes); remove and set aside. Add lamb to grill and cook, turning occasionally, until charred (10 minutes), reduce heat to low and cook, turning until lamb is medium (20 minutes). Remove from heat, loosely cover and rest (10 minutes).

3 Meanwhile, for bagna càuda, place garlic and milk in a small saucepan, covered with a lid and cook over low heat and cook until garlic cloves are soft (15 minutes). Remove from heat, set aside to cool slightly. Place in a blender with anchovies and blend until smooth. Add reserved oil, butter and lemon rind and juice and blend until smooth; season to taste.

4 Slice lamb and serve with broccolini, bagna càuda, lemon balm and chilli flakes.