Slow-roast shoulder of lamb with anchovy, oregano & garlic and roast potatoes

Name: Slow-roast shoulder of lamb with anchovy, oregano & garlic and roast potatoes
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Yield: 6
Ingredients: 1½ kg British lamb whole shoulder; 1 large onion, cut into thick wedges; 5 anchovy fillets in extra virgin olive oil, drained and roughly chopped; Olive oil, to drizzle; 1 bulb/s garlic, cloves separated, skins left on; 15 g pack oregano, leaves only; 1 lemon, scrubbed, zest; 200 ml white wine; 1 kg Essential Potatoes, peeled and cut into chunks

Put in 10 minutes of prep work at the start, then sit back and let the oven do the hard work.

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Serves6
CourseMain meal
Prepare10 mins
Cook4 hrs 10 mins
Total time4 hrs 20 mins

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Ingredients

1½kg British lamb whole shoulder
1 large onion, cut into thick wedges
5 anchovy fillets in extra virgin olive oil, drained and roughly chopped
Olive oil, to drizzle
1 bulb/s garlic, cloves separated, skins left on
15g pack oregano, leaves only
1 lemon, scrubbed, zest
200ml white wine
1kg Essential Potatoes, peeled and cut into chunks

Method

Preheat the oven to 200°C, gas mark 6. Place the lamb on top of the onion wedges in a large roasting tin. Make deep incisions all over the meat and push the anchovies into the holes. Drizzle with olive oil and season well. Roast in the oven for 20 minutes.
Scatter the garlic cloves, oregano and lemon zest under and over the lamb and pour in the wine. Cover with foil, scrunching it around the tin, then return to the oven, reducing the temperature to 160°C, gas mark 3.
Cook for 3 hours to 3 hours 30 minutes, or until the meat is tender and pulling away from the bone. Uncover for the final 30 minutes of cooking time.
About 30 minutes before the end of cooking, bring the potatoes to the boil in a large pan of salted water and simmer for 5 minutes. Drain, return the pan to the hob over a low heat, then shake to steam and fluff up. Drizzle all over with olive oil, scatter into a roasting tin and season well. Place in the oven above the lamb.
Once cooked, cover the lamb and leave to rest for 20 minutes. Increase the oven temperature to 200°C, gas mark 6 and allow the potatoes to crisp. Serve the lamb on a large platter with its juices and the potatoes.