Four hours, one tray, almost no work. The shoulder goes in with wine and garlic and comes out falling off the blade. Italian Chilli Crunch goes on at the end, where the Calabrian chilli and sundried tomato sit up against the fat instead of being cooked into submission. Serve it in the middle of the table and let people pull at it.
4 hrs 30 mins. Serves 6.
Ingredients
- 2kg Lamb shoulder, bone in
- 3 dessertspoons Plateit Italian Chilli Crunch
- 1 head Garlic, halved across
- 250ml Dry white wine
- 4 Anchovy fillets
- 3 Rosemary sprigs
- 2 tbsp Olive oil
- Salt and pepper, generous
Method
- Oven to 220C. Score the fat cap in a crosshatch, rub with oil, salt hard.
- Roast 30 mins to colour. Drop the oven to 150C.
- Pour the wine into the tray. Tuck in the garlic, anchovies and rosemary. Cover tightly with foil and roast 3 hrs 30 mins.
- Foil off, oven back to 220C, 20 mins to crisp the top. Rest 20 mins.
- Skim the fat from the tray juices and squash the garlic cloves through them. Spoon over the lamb.
- Finish with 3 dessertspoons of Plateit Italian Chilli Crunch straight from the jar. Two forks, that is all the carving it needs.
Do this: Leftovers go into a roll with the cold juices and more crunch. Better than the first sitting.
