RECIPE: Mediterranean lamb shoulder roast with lemon, olives and white wine
1 tablespoon olive oil
1.8kg lamb shoulder roast (bone in)
2 brown onions, peeled, sliced
4 sprigs rosemary
1 3/4 cups (375ml) chicken stock
1/2 cup (125ml) white wine
6 anchovies, finely chopped
2 tablespoons capers, rinsed, drained
1 lemon, juiced
4 garlic cloves, crushed
1 lemon, extra, thinly sliced
1 cup (160g) drained Sicilian olives
2 x 400g can cannellini beans, rinsed, drained
1/2 cup (125ml) thickened cream
2 tablespoons lemon juice, extra
Steamed broccolini, to serve
Preheat the oven to 150°C. Heat half the oil in a large frying pan over high heat. Season the lamb. Cook for 5 mins or until browned all over. Transfer to a plate.
Place the onion, in a single layer, in the base of a large roasting pan. Top with 2 sprigs of rosemary and then the lamb. Make slashes in the top of the lamb. Place 1 cup (250ml) of the stock in a jug. Stir in the wine, anchovies, capers, lemon juice and half the garlic. Season. Pour over the lamb. Top lamb with lemon slices and remaining rosemary sprigs. Cover the pan tightly with foil and roast for 3 1/2 hours or until lamb shreds easily with a fork, adding the olives in the last 30 mins of cooking.
Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the remaining garlic and cook for 1 min. Add the beans, cream and remaining stock. Cook for 10 mins or until mixture thickens slightly. Stir in the extra lemon juice. Using a stick blender, blend the beans until smooth. Season.
Shred the lamb and serve with white bean puree and broccolini. Spoon over the sauce.