Ingredients
Serves 6-81.5 – 2 kg spring lamb, various cuts such as loin chops, boneless shoulder, leg, etc
16 small pickling onions or golden shallots, peeled
1 head garlic, broken into cloves and peeled
2 bay leaves
100ml olive oil
1 bunch rosemary, chopped
1 bunch thyme, chopped
8 anchovy fillets, chopped
2 lemons, zest and juice
500ml white wine
4 tbsp flaked sea salt or Murray River pink salt
1 tsp dried chilli
2lt chicken stock, preferably home made
Chopped flat leaf parsley
Grated parmesan
Breadcrumbs
Method
Grate the zest of the lemons with a fine grater or microplane. Juice the lemons and combine with the zest.
Add the herbs, anchovies and chilli flakes. Set aside.
Cut the lamb into smaller pieces if required and place in a large bowl. Sprinkle with the salt, drizzle the olive oil and massage the salt into the meat.
Add the lemon, chilli and anchovy mix and massage into the meat. Cover with cling-film and place in the fridge to marinate for 2 hours.
Pre-heat the oven to 180ºC.
Remove from the fridge and add the bay leaves, shallots and garlic and mix well.
Place in an oven proof dish and top with the wine and chicken stock. Place uncovered in the oven for 1½ hours, stirring every 2 minutes.
Once cooked, remove from the oven and cool to room temperature. Refrigerate to set the fat. Once set, remove and cover with cling-film until required.
To Serve
Heat the oven to 160ºC.
Remove from the fridge and remove the cling-film. Sprinkle the dish with the chopped parsley, top with the parmesan and sprinkle with the breadcrumbs.
Bake for 25-30 minutes, until the dish is bubbling and hot and the breadcrumbs golden brown.
Serve with polenta.