Easter roast shoulder of lamb with rosemary and garlic rub

Serves: 10

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Total Time: 170

Prep Time: 20

Cook Time: 150

LEG OF LAMB WITH REDCURRANTS RECIPE
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• About 2.3kg/5lb bone-in shoulder of lamb
• 6 garlic cloves, peeled and halved
• ½ red onion, peeled and roughly chopped
• 6 anchovy fillets in olive oil, drained and roughly chopped
• Leaves of 2 fresh rosemary sprigs, roughly chopped
• pinch of chilli flakes
• 1-2tbsp light olive oil
• Generous slug of Worcestershire sauce
• 2 large glasses of white wine

Method

1. Preheat oven to gas mark 6/200°C (180°C in a fan oven). Season lamb well with sea salt and freshly ground black pepper then sit in a large roasting tin.
2. In food processor, add garlic, onion, anchovies, rosemary, chilli flakes, olive oil and Worcestershire sauce and whizz to a paste. If too thick, add a little more olive oil to loosen.
3. Slash lamb a few times across fat, then smother all over with mixture, pressing it into cuts. Put lamb in oven and cook for 30 mins, then pour wine into roasting tin and turn oven down to gas mark 4/180°C (160°C in a fan oven). Cook for a further 2-2½ hrs, basting lamb occasionally with juices and covering with foil if it starts to look too brown. Remove from oven, cover loosely with foil and leave to rest for 20 mins before slicing to serve. Serve with mint leaves mixed with white wine vinegar, sugar and seasoning to taste.
   
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