Ingredients
- 2tbs vegetable oil
- 700g (approx) piece of lamb shoulder, off the bone
- Sea salt
- 3 medium carrots, peeled and cut into large pieces
- 2 small brown onions, quartered
- 1 head of garlic, halved through the middle
- 150ml white wine
- 2tbs tomato paste
- 400ml chicken stock
- Handful fresh rosemary
- Handful fresh thyme
- Handful fresh parsley
- 1tbs capers
- 5 anchovy fillets
- 8-10 baby potatoes, peeled
- Handful fresh mint
- Handful fresh parsley
- 2 garlic cloves, peeled and grated
- 3tbs extra virgin olive
- Zest of 1 lemon
- Preheat the oven to 160 degrees. Heat an ovenproof pot and add the oil. Season the lamb with some salt, then add it to the pot and cook on a medium to high heat until browned all over, turning regularly, then remove it from the pan. Into the same pan add the carrots, onions and half a head of garlic and fry for two to three minutes until browned.
- Deglaze the pot with the white wine, scraping up any bits with a wooden spoon and when the wine has reduced by half, stir in the tomato paste and chicken stock. Make a bouquet garni by tying some rosemary, thyme and flat parsley together with some string and then add it to the pot. Return the lamb to the pot and add the capers and anchovies and bring the liquid to a simmer. Put a lid on the pot and place it in the oven. Cook at 160 degrees for 90 minutes, then add the peeled potatoes into the pot and cook in the oven for a further 30 minutes with the lid on.
- While the lamb is cooking in the oven, make the garlic and herb dressing. Roughly chop the mint and parsley and add to a blender along with the garlic, olive oil, lemon zest, salt and pepper and blend, then set aside.
- Remove the pot from the oven after two hours and place back on the hob. Remove the lid and take the lamb out, setting it aside on a plate. Place the pot on the heat to reduce the liquid. Simmer for five to 10 minutes until the liquid has reduced and thickened to a glaze, then add the lamb back into the pot. Baste the lamb in the glaze with a spoon for two minutes before serving with the garlic and herb dressing.
