Deboned Shoulder Of Lamb Recipe
Concept Andy Fenner and Raphaella Frame-Tolmie Recipes and text Andy Fenner Food production Raphaella Frame-Tolmie Styling Raphaella Frame-Tolmie, Schalk van Wyk Photographs Russell Smith Ingredients: • 1kg shoulder of lamb • 18 small rosemary sprigs • 8 anchovy fillets • 4 garlic cloves, halved • Salt and pepper • Olive oil Directions: Preheat the oven to 60ºC. Using a sharp knife, cut slits into the meat and stuff the cavities with eight of the rosemary sprigs, anchovies and halved garlic cloves. To make the seasoning, chop the remaining rosemary and bruise it in a pestle and mortar, with the salt and pepper, until the rosemary is fragrant. Rub the olive oil, then the seasoning, over the lamb. Roast on a tray in the oven for about eight hours, overnight. Serves 8 This recipe was originally featured in the June 2012 issue of House and Leisure.