SLOW-COOKED LAMB SHOULDER WITH ANCHOVIES & ROSEMARY

❚ A 2 1/2 lb (1.2 kg) boneless lamb shoulder roast

❚ 1 lb (450 g) red onions, thickly sliced

❚ 6 or 7 anchovy filets, rinsed and minced

❚ 1 tbsp minced fresh rosemary

❚ 6 to 8 garlic cloves, minced

❚ 3 slices Salt-preserved Lemon (see recipe, or store-bought), or 1 lemon, preferably organic

❚ About 1 tbsp extra-virgin olive oil

❚ 1 1/2 cups (350 ml) white wine

❚ 1 lb (450 g) small white turnips or carrots, peeled and chopped into 1-inch (3 cm) chunks

1. Preheat the oven to 350F (175C).

2. With the tip of a sharp knife, make shallow cuts all over the fat side of the roast.

3. Line the bottom of a Dutch oven or other wide heavy ovenproof pot with the onion slices. Place the roast on the onion slices and set aside.

4. Put the anchovies, rosemary, garlic and 1 slice of the preserved lemon, if using, in a food processor or mortar and process or pound to a paste. Stir in enough olive oil to make a spreadable paste. If using a regular lemon, zest half the lemon and stir the zest into the paste; cut the lemon in half and set aside.

5. Rub the paste all over the roast, then turn it fat side up on top of the onion slices. Add the remaining preserved lemon, or the lemon halves, to the pot.

6. Place the pot in the centre of the oven and cook, uncovered, for 15 minutes, then cover and bake for 45 minutes longer.

7. Take the lamb out of the oven and pour the wine into the pot, then scatter the turnips or carrots around the roast. Cover again, lower the oven temperature to 300F (150C), and bake until the lamb is falling-apart tender, another 2 to 2 1/2 hours.

8. Cut up the lamb and serve hot or warm, with the turnips or carrots, and the pan juices drizzled over.

Serves: 6