Lamb shoulder with VinoCotto, Fennel, Anchovy and Rosemary marinade
This full-flavoured marinade adds so much flavour to the lamb and the irresistible smell of a lamb roast as it wafts through the home is sure to bring the family together again.
2kg leg of lamb or shoulder with bone
3 garlic cloves
6 anchovy fillets
1 spring rosemary
1 small dried chilli, stalk and seeds removed
2 tsp fennel seeds
5 tbsp olive oil
pinch of salt
3 tbsp VinoCotto
Combine all of the marinade ingredients into a small food processor or mortar and pestle, and grind to a paste. If paste is too thick drizzle some olive oil.
Place lamb on board and pat dry with paper towel.
Using a sharp knife, make about 10 small incisions around the lamb.
Rub the marinade into the lamb, pushing it into the incisions. Rub leftover marinate on the underneath.
Season well with salt and pepper.
Place the marinated lamb in the fridge, overnight is best to allow the flavours to penetrate through or at least 2 hours.
Remove the lamb from fridge 1 hour before cooking.
Preheat oven to 160C or 140C(fan-forced) degrees.
Place the lamb on a rack inside a lined baking tray.
Roast for 4 to 5 hours or until the meat is tender.
Remove lamb from oven and cover loosely with foil. Rest for 10minutes.
Just before carving meat, discard any of the burnt marinade on the lamb using a spoon.
Serve with salads and roasted vegetables.