LYNTON'S ROMAN LAMB

INGREDIENTS​
  • 1 lamb shoulder
  • 6-8 cloves of garlic
  • 5 anchovies, in oil
  • 1 jar passata
  • 1/4 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1 cup white wine
  • 3 tbsp Worcestershire sauce
  • 3 sprigs of rosemary
  • 3 sprigs of sage
  • Colavita Premium Italian Extra Virgin Olive Oil
  • Salt and fresh black pepper to taste
WHAT TO DO
  1. Preheat oven to 220 degrees Celsius.
  2. Place the lamb in a large casserole pot and season with a good drizzle of olive oil and pinch of salt.
  3. In a mortar and pestle crush together the anchovies and garlic, until the consistency is that of a fine paste. Thoroughly rub the paste over the lamb.
  4. Place the lamb into the oven and cook for 30 minutes uncovered.
  5. Meanwhile in a small saucepan combine the remaining ingredients and heat until the sugar has dissolved.
  6. Once the lamb is finished, pour the sauce over the lamb shoulder and cover before reducing the oven heat to 140 degrees Celsius and then cooking the lamb for 3 hours or until the meat falls off the bone.
  7. Serve in a large roasting dish, making sure to spread over the remaining sauce that’s left in the bottom of the pot, and then add a drizzle of olive oil and a crack of black pepper over the sauce-covered lamb shoulder.
Print Friendly and PDF