Slow-cooked lamb shoulder with rosemary pesto

Step 1

Preheat oven to 140°C fan-forced. Remove leaves from 4 sprigs of rosemary and finely chop. Add chopped rosemary to a small bowl with 4 crushed garlic cloves, 1 tsp sea salt flakes, paprika, anchovies and oil. Rub mixture over lamb to completely cover.

Step 2

Cut remaining garlic bulbs in half widthways and place them in centre of a deep-sided tray. Top with remaining rosemary and sit lamb on top. Pour in red wine and 250ml water. Cover tightly with baking paper and 2 layers of foil; bake until meat begins to come away from the bone (4 hours). Remove foil and cook until golden (25 minutes).

Step 3

Meanwhile, for rosemary pesto, combine ingredients in a small bowl. Set aside for 30 minutes to allow flavours to develop.

Step 4

Serve lamb with remaining pan juices, rosemary pesto and garlic