INGREDIENTS:
1.5kg of Ring of Kerry lamb shoulder off the bone
4-5 cloves of garlic
2 tablespoons of olive oil
Juice of 1 lemon
4 slivers of anchovy in oil
2 sprigs of rosemary with leaves removed
2 red onions cut into chunks
1 cup of white wine
1 cup of water
METHOD:
1. Preheat the oven to 160C/320FH/Gas Mark 3.
2. In a food processor, blitz together the anchovies, olive oil, garlic cloves, juice of lemon and rosemary leaves to make a paste.
3. Rub the paste all over the lamb shoulder until it is well coated.
4. Roll the shoulder into a cylinder shape with the skin side on the outside.
5. Scatter the red onion chunks and lemon portions left over from juicing over the base of roasting tin. Place the shoulder on top.
6. Roast for one hour.
7. Add cup of wine and cup of water to base of roasting tin. Continue to roast for a further 2.5 to 3 hours.
8. Remove from oven and allow to rest for 10 minutes.
9. Cut into portions and serve with juice from roasting tin, veg of choice and some mint sauce.
