Serves: 4 – 6, depending on the size of the roast
Preparation time: 10 minutes
Cooking time: 60 – 90 minutes depending on the size of the roast
Preheat: Preheat oven to 180°C, 350°F, gas 4
- 1 lamb shoulder, bone removed [ask your butcher to do this – the supermarket butcher will usually oblige also]
- 50 grams black olives with stones intact
- 8 anchovy fillets
- 1 cup water
- 2 tablespoons white cider vinegar
- 2 tablespoons olive oil
- 8 cloves garlic
- 1 very generous sprig fresh or dried rosemary [about 8” long]
Take a heavy based, oven – proof, lidded saucepan [use foil if no lid is available]. Add the oil and meat. Place on a hot element and sear the meat briefly all over to seal it. Remove the meat and set it aside; turn off the heat under the saucepan. Add all the other ingredients, heaping them up into a mound in the centre of the saucepan base. Place the meat back into the pan, carefully placing it on the mound of other ingredients.
Place in the oven and bake for 60 – 90 minutes, depending on the size of the roast. It is cooked when a fleshy part of the roast releases clear juices when pierced deeply with a skewer. Discard olives and garlic before eating.