Slow Roast Shoulder of Southdown Lamb, caper, mint and anchovy relish
Photographed on our 'Jove' food photography background
- 2kg Lamb shoulder, on the bone
- 2 White onions, sliced
- ½ tbsp Fennel Seeds
- ½ tbsp Mustard Seeds
- ½ tbsp Coriander Seeds
- ½ tbsp Pink Peppercorns
- ½ tbsp Garlic Salt
- Sea Salt
- Cracked black pepper
- 2 Tbsp Olive Oil
- 100ml Sherry
For the relish
- 6 Marinated Anchovies chopped
- ½ tbsp capers, roughly chopped
- ½ Red Onion finely sliced
- 1 heaped tbsp chopped Mint
- 1 heaped tbsp chopped parsley
- 4 tbsp Sherry Vinegar
- 1 tbsp Caster Sugar
Remove the lamb from the fridge an hour before cooking. In a spice blender or pestle and mortar, pulse or pound together the fennel, mustard and coriander seeds with the pink peppercorns and garlic salt.
Lightly score the surface of the lamb shoulder and brush with the olive oil, scatter the spice mix liberally over the lamb and season with salt and Black pepper. Place in a roasting tin on top of the sliced onions and tightly cover with tinfoil, make sure the tinfoil is domed over the lamb so it’s not in contact to prevent the lamb sticking to it. Roast at 140C for 5-6 hours basting occasionally.
Remove from the oven and transfer to another tray/serving board to rest for at least 30 minutes. Pour off any rendered fat from the roasting tin and deglaze with the sherry, add a splash of boiling water and reduce over heat to give a nice sticky roast onion gravy to serve on the side with your favourite potatoes and spring vegetables.
Make the relish just before serving by whisking together the vinegar and sugar in a small mixing bowl, stir in the sliced red onion and leave for 5 minutes then mix in the anchovies, capers and herbs and serve on the side as a fresh tangy accompaniment to the rich slow roast lamb.