Banga Cauda is an Italian sauce often served in a fondue setting, with bread and vegetables. However, it goes with pretty much anything and the depth of flavour from the anchovies make this a match made in heaven for lamb. The slow cooked lamb shoulder’s marinade provides a wonderful tang to balance the creamy sauce. Marinade your shoulder overnight for optimum results.
Lamb shoulder marinade
- 1 whole lamb shoulder
- 2 plum tomatoes
- 2 peeled banana shallots
- 3 cloves of peeled garlic
- 100g Greek yogurt
- 5g black peppercorns
- 10g coriander seed
- A few sprigs of rosemary and thyme
- 50g olive oil
- Good pinch of sea salt
Banga Cauda sauce
- 15 cloves of peeled garlic
- 20g tinned anchovies
- 150ml olive oil
- 25ml sherry vinegar
- 200ml double cream
- For the marinade, blitz all the ingredients together in a blender until smooth.
- Using a small knife pierce the lamb all over, rub in the marinade and leave to marinade overnight in the fridge.
- The following day preheat the oven to 140°c fan gas mark 1. Place the lamb in a deep roasting tray lined with parchment paper, with another piece of parchment on top of the shoulder. Tightly wrap the tray with foil and cook in the oven for 4-5 hours.
- Leave the lamb to rest for up to 30 minutes before serving.
While the lamb is resting, make your banga cauda sauce.
- In a small pan, cover the garlic with olive oil and confit on a very low heat for 10 to 15 minutes, until the garlic is soft and has begun to break down.
- Drain 75% of the oil, add the anchovies, and return to the heat for 5 minutes until the anchovies have started to melt.
- After 5 minutes, add the vinegar and double cream and bring to a simmer.
- Use a blender to blitz the sauce until fully smooth.
- Return to the heat and very gently reduce to a sauce consistency.
Serve the lamb shoulder shredded and dredged through the banga cauda sauce… Bon Appetit!