Slow Roast Lamb With Anchovies & Cauliflower Mash - cooking recipe

Ingredients

1 lamb shoulder, on the bone approx 2 . 5kg at room temperature
2 tablespoons butter or 2 tablespoons ghee
2 tablespoons fresh thyme leaves
1 (3 ounce) jar anchovies
6 -8 garlic cloves, peeled and halved
1/2 teaspoon sea salt (the anchovies will already add saltiness)
2 teaspoons black pepper
large glass red wine (or white wine)
2 bay leaves
For the Caulifower mash
2 large cauliflower
5 tablespoons water
1 large pinch sea salt
1 teaspoon hot English mustard or 1 teaspoon coarse grain mustard
25 g unsalted butter
1 large pinch coarse black pepper

Preparation

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.