slow-roasted lamb with white wine, lemon and herbs

closeupreadyIt’s hard to believe that today marks the third day since our departure from the Australian Winter. Despite my moaning, I predominantly enjoy the cold nights and rainy days of the winter months. The icy chill perpetuates a desire for warm blankets, hot drinks and the best kind of comfort food: creamy mashed potato, spiced apple crumbles and hot buttered bread, dipped into thick pumpkin soup with shards of crisp pancetta.

lemonhebsSo, as we Australians will soon be progressing to salad days, ice-cream and cold beer, I thought I’d do a final homage to the beautiful winter-that-was: a recipe for my oft-mentioned slow-roasted lamb with garlic, rosemary, anchovies and lemon.

I’ve trialled many versions of this dish, ranging from foil sealed to uncovered, wet, dry, seasoned and marinated. This version achieves a melt-in-your-mouth-tender result every time, allowing the beauty of the meat to shine through whilst being gently complimented by sweet herbs and lemon.

anchovies anchovies2For those of you heading towards Autumn and Winter, I’d definitely recommend that you bookmark this recipe for cosy nights in front of the fire. It virtually takes care of itself; all you need to do is to place the lamb in the oven after lunch, and by dinnertime you’ll be beckoned by sweet fragrances of wine, herbs and slow-cooked lemon.

Our usual ritual is to accompany this dish with a bottle of great red wine, some crisp-roasted Royal blue or kipfler potatoes with lots of garlic and an array of vegetable dishes. At present, I’m continuing to indulge my long-standing obsession with Middle Eastern food, particularly Persian, Israeli and Turkish cuisine, so there’s been lots of cous cous, pickled and roasted beets, smoky babaghanouj, preserved lemon and braised celery.

closeupcornerThis is being further encouraged by my recent investment into Yotam Ottolenghi’s beautiful book series, ‘Plenty’ and ‘Jerusalem’. I’m excited, as I plan to share some recipes inspired by his vegetable collection over the Spring and Summer season. Watch this space.

ingredientsSlow-roasted Lamb with White Wine, Lemon and Herbs

Loosely adapted from ‘Dinner at Matt’s‘ by Matt Moran

  • 1 x 2 – 2.2kg bone-in lamb shoulder
  • 2 fresh, unwaxed lemons
  • 4-6 cloves of garlic, peeled and cut into thick slivers
  • 6 cloves of garlic, unpeeled (extra)
  • 4 anchovies in oil, drained, each torn into 3 pieces
  • large handful of fresh herbs, I used rosemary (essential), thyme, oregano and sage
  • 150ml extra virgin olive oil
  • 300ml good-quality white wine
  • sea salt
  • freshly cracked black pepper

Preheat your oven to 200 degrees C (390 degrees f). Using a small, sharp knife, score a diamond pattern into the fat on the surface of the lamb shoulder, then make 10 -12 1cm-deep incisions. Take a sliver of garlic, a piece of anchovy and a few rosemary leaves; press them together to form a small bundle, then stuff the bundle into one of the 1cm-deep incisions. Repeat this process with the remaining garlic, rosemary and anchovy fillets.

meatmontScatter half of the remaining herbs and the unpeeled garlic cloves over the base of a large roasting tin. Place the meat on top, then pour over the olive oil and white wine. Rub some salt and pepper into the skin, then finely grate over the zest of one lemon (use your fingers to stuff some of the lemon zest into the incisions and the scored pattern in the skin).

Cut the two lemons into thick wedges and scatter these into the wine and olive oil around the meat. Place the extra herbs on top of the meat (don’t worry if some fall off into the braising liquid), then cover the tray completely with tinfoil.

meatreadyPlace the covered tray into the preheated oven. Immediately reduce the temperature to 180 degrees C (350 degrees f) and cook for one hour. Reduce temperature further to 150 degrees C (300 degrees f) and cook for another 3-4 hours, or until the meat falls off the bone.

Once cooked, remove the tray from the oven and leave the meat to rest (covered) for half an hour prior to serving.

lambpresentedsumacsalad As aforementioned, I usually serve this dish with potatoes or hot, fresh bread and a selection of vegetables or salads. Pictured are:

  1. Roasted beets in a lemony dressing of soured cream and yoghurt with pistachios, lemon rind, sumac and chopped fresh mint
  2. Bulgur salad with smoky eggplant, red and yellow peppers, roasted shallots, soft herbs, preserved lemon, currants and pistachios
  3. Persian feta, ripe cherry tomatoes, Lebanese cucumbers and herbs with sumac, lemon oil and za’atar

And yes, we ate the lemon wedges with the lamb. They become soft, sweet and delicious whilst slowly braising in the olive oil and wine… so, so good.thefat wineWe drank First Drop ‘Fat of the Land’ 2009 Ebenezer Shiraz from the Barossa Valley, South Australia. Delicious notes of blackened fruit and spice with soft tannins and a lingering mouthfeel. Perfect with rich, meaty lamb and soothing vegetable dishes.

Read a review here from Pinot Shop and another here from Vino Review (I like Josh, he’s cool).

beetsplate halfgnawed

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