Lamb Shoulder with Bagna Cauda

Name: Lamb Shoulder with Bagna Cauda
Prep time: 10 min
Cook time: 3 h 5 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: 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; 15 cloves of peeled garlic; 20g tinned anchovies; 150ml olive oil; 25ml sherry vinegar; 200ml double cream

3 hours 10 minutes +

Total Time

10 minutes

Prep Time

3+ hours

Cook Time

Overnight

Marination Time

Feeds

Bagna 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.

Serve the lamb shoulder shredded and dredged through the Bagna Cauda sauce… Bon Appetit!

Ingredients

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

For the Bagna Cauda sauce
15 cloves of peeled garlic
20g tinned anchovies

150ml olive oil

25ml sherry vinegar
200ml double cream

Method:

For the marinade, blitz all the ingredients together in a blender until smooth.

Rub the marinade into the lamb shoulder, reserving a couple of spoons for later, and leave to marinate 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.

Remove the foil, brush over the remaining two spoons of marinade and place under a hot grill for a few minutes so that the skin crisps up a little.

For the bagna cauda sauce, use a small pan and cover the garlic with olive oil to 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.