This hearty and wholesome dish is served with homemade cauliflower mash.
Preheat the oven to it's maximum temperature.
Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper.
Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven.
Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily.
Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.
Chop your cauliflower roughly into medium-sized florets or 5cm chunks
Place your florets into a large, wide-bottomed pan and add the water
Cover with a lid and steam over a medium heat until tender
Remove pan from the heat and add the cauliflower to a food processor
Add the sea salt, mustard, butter and pepper.
Blend in food processor until thick and creamy
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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