4 sprigs of rosemary, leaves only
4 garlic cloves, peeled and roughly chopped
1 tablespoon of capers
4 anchovy fillets, roughly chopped
2 lemons, zested and squeezed
3 - 4 tablespoons olive oil
1 whole shoulder of lamb, about 1.5kg
4 red onions, cut into wedges
200ml white wine
Pre-heat the oven to 160˚C/fan 140˚C.
Put the rosemary leaves, garlic, capers, anchovy fillets, lemon zest and juice into a food processor or blender, with enough olive oil to make a rough dressing.
Stab the lamb shoulder all over with a sharp knife and rub the rosemary mixture all over the piece of meat. If you have time, leave it to marinate overnight or even just for a couple of hours. If you don't have time, don't worry - it will still taste great.
Put the red onions into a roasting tin and place the lamb shoulder on top. Season with freshly ground black pepper; there's no need for salt if you are using the anchovies.
Put the lamb into the oven and, after an hour, add the white wine to the roasting tin. Roast for another three hours, basting occasionally if you remember, or until the meat is tender and falling off the bone. Leave to rest, covered in foil, for at least 10 minutes before serving.
Don't worry about carving into neat slices, the meat will pull naturally into chunks.
Drain the pan juices into a clear jug or glass, in which it will separate into meat juices and fat. Remove the visible fat with a spoon, return the pan juices to the roasting tin and add a little more white wine and a small amount of boiling water from the kettle.
Place the roasting tin over direct heat and scrape away all the tasty bits stuck to the bottom of the tin.
Let the gravy bubble way for a few minutes to burn off the alcohol, sieve and serve with the meat.
The main event
SLOW ROAST SHOULDER OF LAMB WITH ROSEMARY, GARLIC AND ANCHOvIES