- 11⁄2 kg shoulder of lamb, on the bone
- 4 rosemary sprigs, leaves removed
- 4 garlic cloves, crushed
- 2 tbsp olive oil
- 2 whole lemons
- 2 red onions, cut into wedges
- small glass white wine for the sauce
- freshly cracked black pepper
- Maldon sea salt
- 1 bunch flat leaf parsley
- 1⁄2 bunch basil
- 1⁄2 bunch mint
- 2 garlic cloves
- 1 tablespoon lilliput capers
- 6 fillets of anchovies
- 1 tablespoon dijon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons extra virgin olive oil
Heat oven to 160C/140C fan/gas 3.
Finely chop the rosemary, then mix with the garlic, olive oil and zest and juice of 1 lemon, reserving the used lemon halves.
Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb and season it with salt and pepper. Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hour. Pour in the wine and roast for a further 2 hours until the meat is tender.
Leave to rest for 15 minutes, then serve the lamb pulled into chunks rather than carved with any pan juices.
For the green sauce, finely chop the garlic, capers, gherkins, anchovies, and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.