Ingredients
1 lamb shoulder (1.5 kg)
1 bunch fresh rosemary, finely chopped
6 garlic cloves, finely minced
1 tablespoon dijon mustard
5 anchovies (optional)
1 tablespoon extra-virgin olive oil
Salt and cracked pepper to taste
1 whole lemon, zested
2 Spanish onions, peeled and roughly chopped
2 handfuls of rocket leaves
Salt and cracked pepper to taste
½ lemon
1 ½ teaspoons extra virgin olive oil
½ tablespoon Parmesan cheese shavings
2 Tablespoons Toasted pine nuts
Preparation
Preheat the oven to 170°C.
Use a sharp knife to make some incisions across the lamb (don’t go too deep). In a mixing bowl, bring together the chopped rosemary, garlic, dijon mustard, anchovies (if using), extra virgin olive oil, lemon zest, salt and pepper, and use a fork to mix together thoroughly while mashing up the anchovies.
Roughly chop the remaining lemon and then scatter over the base of a roasting tray along with the roughly chopped onion. Place the lamb shoulder on top, take the herb mixture and use your hands to rub the mixture into the lamb.
Cook the lamb in the preheated oven for an hour and then add a glass of water into the base of the roasting tray (as it may dry out), Cover the lamb and reduce the temperature to 140C and continue to roast for a further 3 hours or until that meat easily pulls away from the bone and is really tender.
Once the lamb is cooked, allow it to rest for a good 15-20 minutes before serving. As this lamb will be tender, shred it rather than carving it.
Place the rocket into a mixing bowl, add the salt and pepper, olive oil and a good squeeze of lemon juice. Gently toss and transfer to a serving plate, along with a small portion of lamb. Top the salad with parmesan cheese and toasted pine nuts. Enjoy!
Note* As the lamb shoulder serves 4, use the remaining meat in salads, wraps, or eat as is served with salad or vegies.
