Shoulder of Lamb with Anchovy Stuffing

Step 1

Place the rosemary sprigs in a food processor with the parsley, garlic, lemon rind and juice, anchovies with their oil, and some freshly ground black pepper. Process the ingredients until they form a smooth paste.

Step 2

Wipe the lamb with paper towels to remove any watery juices. Lay the meat out flat on the work surface, boned side uppermost, and spread the paste evenly over the meat.

Step 3

Fold the two opposite sides of the meat over the filling so that they meet in the cen­tre; secure them in place with long metal skewers, to prevent the paste from running out. Cover the lamb and leave it in the refrigerator to marinate for at least 8 hours, or up to 24 hours.

Step 4

Remove the meat from the refrigerator about 2 hours before you plan to cook it, to allow it to reach room temperature. Lightly oil the barbecue rack, and cook the lamb over medium-hot coals for about 2 hours, turning it fre­quently. Test the meat by inserting a skewer into the centre-the juices will run clear when the lamb is well cooked. (For meat that is slightly pink in the middle, reduce the cooking time to between 1 ¼ to 1 ½ hours.)

Step 5

About 20 minutes before the lamb is ready, prepare the sauce. Heat the oil in a small, heavy-bottomed saucepan. Add the onion and cook it over medium heat until it is transparent-about 5 minutes. Stir in the flour and cook the paste for 1 minute, stirring continuously. Gradually pour in the stock, again stirring continuously, and bring the sauce to the boil. Reduce the heat and simmer the sauce for 10 minutes, then stir in the lemon rind and juice, and simmer the sauce for 5 minutes more.

Step 6

Remove the pan from the heat Stir the parsley into the sauce just before you serve it.

Step 7

Carve the lamb into thick slices, and pour a little of the sauce over each serving.