Ingredients
14 total- 1 tsp fine sea salt
- 1 (28g) tin anchovies
- 2 tbsp pink peppercorns, lightly crushed
- 25g rosemary, ½ leaves picked and finely chopped, ½ left whole
- 10 garlic cloves, peeled and lightly bruised with the back of a knife
- 1.6kg boneless lamb shoulder
- 1 good drizzle (approx. 1½ tbsp) olive oil
- 1 tbsp coriander seeds
- 3 tbsp (approx.) rapeseed oil
- 5g fresh curry leaves
- 40g white miso paste (check for gluten free)
- 40g demerara sugar
- 25ml sake
- 25ml mirin
Method
5 stepsStep 1
Preheat the oven to 170°C/150°C fan/gas 3. Using a pestle and mortar, mix the salt with the anchovies and their oil, peppercorns, chopped rosemary and 2 garlic cloves to form a paste. Unroll the lamb, spread the paste all over both sides, then roll back up. Reuse the string (or elastics) to hold in shape.
Step 2
Using a skillet or frying pan over medium-high heat, sear the lamb in olive oil, turning occasionally, until a deep brown crust forms. Transfer to a roasting tin and scatter over the whole rosemary and remaining garlic. Cover with foil and roast for 2 hrs 20 mins or until tender; uncover and cook for a further 10-15 mins. Rest, loosely covered, for 15 mins.
Step 3
Meanwhile, toast the coriander seeds in a large pan until fragrant. Cool a little, then lightly crush using a clean pestle and mortar. Return the pan to medium-high heat with the rapeseed oil. When hot, drop in the curry leaves and gently fry for 10 secs or until lightly crisp; remove with a slotted spoon and drain on kitchen towel.
Step 4
For the glaze, combine the miso paste, demerara sugar, sake and mirin in a saucepan and cook gently, stirring, until thick and glossy.
Step 5
Brush the glaze over the lamb, then scatter with the curry leaves and toasted coriander seeds. Finely slice, and serve.