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
Pre-heat the oven to 250C
Grind the anchovies in a pestle and mortar until you have a smooth paste, or scrape this together on a board until you have a paste.
Mix this with the rest of the spicy butter ingredients until well combined.
On the inside of the lamb shoulder, spread ¾ of the butter across the surface. Roll this up and tie with string.
Place the rosemary, smashed garlic and thyme stalks in the bottom of a small high sided roasting dish and place the meat on top.
Spread the remaining butter mix over the lamb and add the water / stock to the pan.
Cover very tightly with tin foil so its completely sealed and put it in the oven. Roast at 250C for 10 minutes then turn the temp down to 160C and continue to roast for 2.5 – 3 hours (if your meat is a little bigger). Remove the foil, tunr the oven up to 180C and then finish off browning / roasting the meat for another 30 minutes. Baste the roast a couple of times during this final half hour.