Bicycling (South Africa)

Slow-Roasted Lamb Shoulder With Lemon And Capers


1.5 kg lamb shoulder, on the bone 1 handful rosemary sprigs, leaves removed and finely chopped ¼ cup extra-virgin olive oil 4 garlic cloves, finely chopped 4 tbsp capers, finely chopped 6 anchovy fillets, finely chopped Zest and juice of 1 lemon 1 cup dry white wine 2 white onions, cut into 1cm disks

1.Preheat the oven to 160°C.

2.Using a stick blender, blitz the rosemary, olive oil, garlic, 2 tablespoon­s of the capers, 3 of the anchovies and half of the lemon juice together.

3.Pour the marinade over the lamb shoulder and massage it into every nook and cranny.

4.Lay the onion disks down to create a nest in the middle of a medium roasting pan, then place the lamb on top of the onion and roast for an hour in the oven.

5.Pour the wine and the remaining lemon juice into the tray, reduce the heat to 140°C, cover the tray with foil, and roast for a further 3 hours.

6.Remove the lamb from the oven and allow to rest for 20 minutes.

7.While it’s resting, make the drizzle. Pour all the liquid from the tray through a sieve and into a small pot.

8.Bring it to the boil, and add the lemon zest and remaining capers and anchovies. If the consistenc­y is too thin, reduce it; otherwise just keep it hot until the meat is going to be carved.

9.Slice the meat and serve on a platter, smothered with the drizzle.

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