SLOW ROASTED LAMB WITH ANCHOVY AND GARLIC DRESSING, FRESH PEA, FETA AND CELERIAC SALAD
Feeds – 4 | Preparation Time – 15 minutes | Cooking Time – 4hrs
1.5-2kg boneless shoulder of lamb – ask the butcher to butterfly
½ tin of anchovies
5 garlic cloves – left whole
5 sprigs of rosemary
green cabbage – leaves left whole- allow one per portion
½ small celeriac – peeled and julienned (matchstick)
150g fresh peas
200g feta – crumbled
small handful of parsley leaves – chopped
Handful of mint leaves – chopped
Zest of half a lemon
For the dressing:
splash of apple cider vinegar
several glugs of extra virgin olive oil
squeeze of ½ lemon
Several turns of freshly ground black pepper
Preheat the oven to 170 degrees.
Blitz together the butter and anchovies and spread over the butterflied lamb (leaving the skin side on the outside | Sprinkle over the whole garlic cloves and lay the rosemary along one side then roll tightly and tie | Allow the lamb to come to room temperature before placing in the oven and roasting for 3.5 hours | Rest and keep warm with foil for at least 20 minutes once cooked.
Boil a large pan of salted water and blanch the whole cabbage leaves for one minute then remove and place in iced water or serve hot straight away.
For the salad combine all ingredients, blitz together dressing ingredients and pour over just before serving.
Serve a generous sliced of the rolled lamb on a whole cabbage leaf with a heaped serving of celeriac salad.