Slow Roast Lamb With Anchovies & Cauliflower Mash

READY IN: 4hrs 30mins




  • Preheat the oven to its maximum temperature.
  • Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper.
  • Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
  • Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven.
  • Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily.
  • Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
  • Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.
  • To make the cauliflower:
  • Chop your cauliflower roughly into medium-sized florets or 5cm chunks.
  • Place your florets into a large, wide-bottomed pan and add the water.
  • Cover with a lid and steam over a medium heat until tender.
  • Remove pan from the heat and add the cauliflower to a food processor.
  • Add the sea salt, mustard, butter and pepper.
  • Blend in food processor until thick and creamy.