Ingredients
- 1 whole lamb shoulder, deboned and approx 1-1.5kg in weight
- 5 tbsp olive oil
- Sea salt and black pepper
- 1 head of garlic
- 1 tsp Dijon mustard
- 100ml roasting juices from the lamb shoulder tray
- 6 anchovy fillets
- Juice and zest of half a lemon
- 15 stems of sprouting broccoli
- Start by preheating your oven to 150 degrees/gas 2. Line a baking tray with tinfoil and place the lamb shoulder on it, fat side facing up and as flat as possible. Season it liberally with olive oil, salt and black pepper.
- Place the whole head of garlic on the tray and cover with a tinfoil lid.
- Cook for three hours, then remove the foil lid and garlic bulb. Increase the heat to 220 degrees/gas 7 for a further 30 minutes until the lamb is crispy and golden brown all over. Leave to sit for 15 minutes.
- While the lamb shoulder rests, cook the broccoli and make the dressing. Place a pot of boiling water on the heat and add the broccoli stems; cook for four to five minutes until just tender before straining.
- As the broccoli cooks, remove the stem from the garlic bulb and squeeze out all the slow-cooked cloves from the skin – they should be golden brown and soft. Place them in a bowl with the warm roasting juices, mustard, anchovy fillets, and lemon juice and zest. Whisk together until a thick dressing is formed and adjust seasoning with salt.
- Dress the broccoli stems and serve alongside the lamb shoulder to share in the middle of the table.
