Slow Roast Lamb With Anchovies & Cauliflower Mash

Name: Slow Roast Lamb With Anchovies & Cauliflower Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb shoulder, on the bone approx 2 . 5kg at room temperature; 2 tablespoons butter or 2 tablespoons ghee; 2 tablespoons fresh thyme leaves; 1 (3 ounce) jar anchovies; 6 -8 garlic cloves, peeled and halved; 1/2 teaspoon sea salt (the anchovies will already add saltiness); 2 teaspoons black pepper; large glass red wine (or white wine); 2 bay leaves; For the Caulifower mash; 2 large cauliflower; 5 tablespoons water; 1 large pinch sea salt; 1 teaspoon hot English mustard or 1 teaspoon coarse grain mustard; 25 g unsalted butter; 1 large pinch coarse black pepper

Servings: persons

1 lamb shoulder, on the bone approx 2 . 5kg at room temperature
2 tablespoons butter or 2 tablespoons ghee
2 tablespoons fresh thyme leaves
1 (3 ounce) jar anchovies
6 -8 garlic cloves, peeled and halved
1/2 teaspoon sea salt (the anchovies will already add saltiness)
2 teaspoons black pepper
large glass red wine (or white wine)
2 bay leaves
For the Caulifower mash
2 large cauliflower
5 tablespoons water
1 large pinch sea salt
1 teaspoon hot English mustard or 1 teaspoon coarse grain mustard
25 g unsalted butter
1 large pinch coarse black pepper

1
Preheat the oven to its maximum temperature.
2
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.
3
Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
4
Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven.
5
Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily.
6
Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
7
Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.
8
To make the cauliflower:
9
Chop your cauliflower roughly into medium-sized florets or 5cm chunks.
10
Place your florets into a large, wide-bottomed pan and add the water.
11
Cover with a lid and steam over a medium heat until tender.
12
Remove pan from the heat and add the cauliflower to a food processor.
13
Add the sea salt, mustard, butter and pepper.
14
Blend in food processor until thick and creamy.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lamb shoulder, on the bone approx 2 . 5kg at room temperature, 2 tablespoons butter or 2 tablespoons ghee, 2 tablespoons fresh thyme leaves, 1 (3 ounce) jar anchovies, and more.

Yes, Slow Roast Lamb With Anchovies & Cauliflower Mash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!