SLOW-ROASTED SPRING LAMB SHOULDER WITH PRESERVED LEMONS, OLIVES, ROSEMARY AND GARLIC

Jonathan Zammit, Head Chef at Corinthia Palace, Attard, prepares an incredibly versatile dish that can star at an informal family lunch, or be served as a show-stopping dinner.

Serves 6

Preparation:45 minutes

(marinate overnight, preferably)

Cooking: 2 ½ - 3 hours

“Slow–cooking is one of my all-time favourite cooking methods, as it brings out delicious and succulent tastes and flavours. The ingredients used here are reminiscent of various Mediterranean and North African dishes. The deep citrus flavours from the preserved lemons complement the salty notes of the capers and anchovies.

“As it slowly cooks in the oven, the roast fills the home with deep aromas of marinating ingredients that merge to create an authentic umami dish. Preparing the dish well in advance allows me to socialise with my friends and colleagues, bringing us together to share our love of good food.”

YOU WILL NEED

1 lamb shoulder, around 2 kg

100g olives • 5 garlic cloves

500ml chicken stock

10ml honey

6-8 anchovies

15g capers, rinsed

6g toasted coriander seeds, ground

8g toasted cumin seeds, ground

2 teaspoons ras el hanout

2 preserved lemons, chopped fresh mint leaves fresh dill fresh thyme fresh rosemary

2 bay leaves

30ml olive oil

2 sliced onion

1. Pre-heat oven to 200°C.

2. Place the garlic, honey, anchovies, coriander, cumin, capers, mint, dill and basil in a food processor. Add the olive oil to make a paste.

3. Rub the lamb with the marinade and season with ras el hanout and allow it to marinate overnight.

4. Place the sliced onions in a roasting tray and place the lamb on top, add all the marinade and juices. Sprinkle with the olives and the chopped preserved lemons. Add the bay leaves and picked thyme and rosemary.

5. Add the chicken stock and cover the lamb with grease proof paper and then cover this with foil. Make sure it is completely sealed.

6. Roast in a pre-heated oven for 30 minutes, then reduce the temperature to 145°C and continue to cook for a further two hours.

7. After 2 ½ hours, remove the dish from the oven and check whether it is done. It might need some more time to cook properly.

8. Serve with sautéed spring greens and salt baked new potatoes.