Deboned shoulder of lamb aprox 1.5kg
+- 6 small rosemary stalks
A few thyme stalks
6 garlic cloves roughly crushed with the back of a knife
¾ cup water or lamb stock
Spicy butter:
4 anchovy fillets
1 – 2 cloves garlic
130gms Lurpak butter
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp thyme leaves removed from stalks
1 tsp Worcestershire sauce
zest from half a lemon (optional)
1 tsp fresh lemon juice (optional)
Salt & pepper