3 garlic cloves
2 tbsp of olive oil
1 sprig of rosemary
4 anchovies fillets
1 cup of dry white wine
In a mortar and pestle, crush the garlic and picked rosemary leaves until you have a rough paste. Add your anchovies and continue to pound until combined. Pour in your olive oil and stir to combine.
Score your meat so that the marinade can penetrate. Rub you marinade all over the lamb, making sure to get into every nook and cranny. You can refrigerate to intensify the flavour or you can just pop it straight in the BBQ / oven.
Place the lamb in a roasting pan and pour in the wine. Place in a preheated oven at 220c and or get your charcoal BBQ going. It’s hard to bring the temp down in a charcoal BBQ so I started the shoulder in the oven and roasted for 20 minutes before transferring to the BBQ.
Now you have 5-7 hours to do whatever you want, just check in every now and then to make sure the bbq isn’t too hot or too cold. Try and keep the temperature around 120-150c.
Remove the pan from the BBQ. You can serve whole on the bone or you can easily remove the meat and mix in with the roasting juices. The dark caramel bits on the bottom of the pan are packed full of flavour so scrape them off and mix through.