The best thing about lamb, as far as I’m concerned, is that it can take some really massive exciting flavours without losing it’s own flavour and getting a bit overwhelmed. This recipe came about by accident when I had a bit of leftover salsa verde… It’s amazingly tasty but really simple to make.
1 large (1.5 – 2kg) piece of boned, rolled lamb shoulder
1 tbsp capers
1/2 preserved lemon (or juice and zest of a fresh one and some extra salt)
6 cloves garlic
A handful of mixed fresh herbs – parsley, basil and mint would be my first choice
4 anchovy fillets
A glug of olive oil
A few pieces of string
Put all the ingredients except the lamb into a blender and whizz into a rough paste. Unroll your lamb, and use your fingers to rub the paste all over the inside, making sure it gets shoved into any cracks or flaps. Re-roll your lamb and tie it up with the string. If any of the filling comes out just push it back in to any holes you can find!
Place in a hot (200c plus) oven for 20 minutes, then turn down to 170c for another 2 hours (or a bit more if your lamb is huge). Slice and enjoy!