This recipe for lamb roast is sure to be a winter favourite.
- Pour oil into a roasting pan, place in the oven, then preheat to 220C. Combine anchovies, extra crushed garlic and rosemary in a bowl. Place lamb, skin-side down, on a chopping board, then spread with anchovy mixture and roll up. Secure with kitchen string at 3cm intervals. Place lamb in roasting pan, skin-side down, roast for 10 minutes, then turn over and roast for a further 10 minutes.
- Place wine, sherry and stock in a saucepan and bring to the boil over high heat. Drain chickpeas, then add to roasting pan with halved garlic cloves, saffron and boiling stock mixture. Cover tightly with foil. Reduce oven to 150C and roast for 2 hours. Add beans and cook for a further 30 minutes or until meat is very tender. Season chickpea mixture with salt and pepper, then stir in vinegar.
- Roughly chop parsley and almonds. Place in a bowl, crumble in egg yolks and stir gently to combine. Scatter parsley and egg yolk mixture over lamb shoulder to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set