Slow Roasted Lamb Shoulder with Rosemary & Anchovy
Preheat oven to 180°C. Combine potato, onion and thyme in a roasting pan, season to taste and spread evenly in the base. Pour in stock and wine.
Place oil, rosemary, anchovies and garlic in a bowl and stir to combine. Season to taste. Rub all over lamb, then place on top of potatoes. Cover with foil and roast in oven for 3 ½ - 4 hours until very tender, removing foil for final 30 minutes. Cover loosely with foil to rest and set aside for 20 minutes.
While the lamb rests, heat oil in a large frying pan over medium-high heat, add garlic and cook for 30 seconds until fragrant. Add the greens, toss to wilt, season to taste.
Serve lamb with pan vegetables, wilted greens and lemon wedges.
Left over lamb can be used as a topping the next night on homemade pizza topped with red onion, olives & feta cheese.