A boned-out shoulder of lamb is perfect for stuffing and rolling - a cheaper cut of meat but great for slow cooking, and as lamb is a strong meat, it can take on strong flavours.
Serve with rosemary new potatoes, which you add to the lamb dish during cooking.
1. Crush and chop garlic, place anchovies on top of garlic and chop again.
2. Add capers and chop again, then plenty of flat-leafed parsley to the other ingredients and chop once more.
3. Place chopped mixture into a bowl, add a trickle of olive oil and mustard to bring it all together and pepper to taste.
4. Spread all over the inside of the opened-out lamb, covering all cut surfaces and into any crevices.
5. Roll up the shoulder of lamb and tie it together with string to make a neat parcel.
6. Place on a roasting tray in a pre-heated oven at 220°C for 40 minutes, then turn the oven down to 150°C for approximately 2-2 ½ hours until tender.
7. As the oven temperature is lowered to 150°C, add some halved new potatoes to the roasting dish with a splash of red wine, some rosemary and a little water.
© River Cottage
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