Easter with the Glass Jar Kitchen and we'recoming to you from the Margaret River. Lamb Shoulder with Anchovies and Rosemary - Easter Lamb No2 Another favourite at dinner parties and family Sunday Lunches. Shoulder tends to have a bad reputation as being fatty and stringy, I think that’s because it needs some time and TLC. This is another favourite at dinner parties and family 'Sunday Lunches'. Tip - ALWAYS - Before you start, always check what you will need. Ingredients - For the Flavouring:

• 5 fresh stalks of Rosemary
• 3 cloves of Garlic, sliced
• 1 Tablespoon of Olive Oil (not EVOO)
• Salt and Pepper to Taste
• Pot of Anchovies (how many you use depends on their size)

For the Roast:

• 2kg Lamb Shoulder, Bone In.
• 1 kg Roasting Potatoes, I favour Royal Blue but Nadine or King Edwards are also great. Cut into Thirds.
• 4 cloves of garlic, skin on
• A Sprig of Rosemary

Ideal Equipment –

• Large Deep Roasting Aluminium Foil
• Sharp Paring Knife
• Pestle and Mortar  OR
• Kitchen Aid Hand Blender (or similar)

Method - 

1.  Ensure that your meat is at room temperature and pre-heat the oven to 230C.
2. Place the shoulder into a roasting tray with a tablespoon of olive oil and the remaining two sprigs of rosemary underneath.
3. Rip the leaves from 3 of the stalks of Rosemary, and place in a pestle and mortar or blender with 3 peeled garlic cloves,  and four or more anchovies, a drizzle of olive oil and few grains of rock salt. Pound into a chunky paste.
4. Slip the tip of a sharpened pairing knife under the skin of the lamb shoulder in 6 to 10 places, around the shoulder, to make a finger-tip sized pocket  and push the paste into the pocket. Any remaining past can be spread across the top of the skin
5. Place the tray into to the hot oven for 30minutes.
6.  After 30minutes, turn the oven down to 160C cook for a further 4hours, after two hours, you may need to 'tent' the baking tray to stop the top of the meat from burning .
7. I prefer to par-boil my potatoes before roasting, it keeps them fluffy and moist on the inside. Prepare them, put them in a put full of cold water and ensure they're covered, bring to the boil and switch-off immediately. Drain the potatoes before tossing in 1 tablespoon olive oil and 2 tablespoons of goose or duck fat and putting straight into the oven at 210C, depending on the size of the potatoes they'll take around 50minutes to bake.
8. Place the chopped potatoes and garlic, skin on, into the roasting tray with a sprig of rosemary whilst you do the ‘sizzle phase’.
9.  Rest the lamb in a warming drawer or under foil for 10-15minutes.
10.  Slice the lamb carefully and serve with the crust, the roasted potatoes and sweet carrots and roasted parsnips.