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SLOW SHOULDER OF CARDRONA MERINO LAMB, WILTED GREENS

serves 4

1-2kg shoulder of Cardrona merino lamb

4 fillets anchovies

24 olives (kalamata, stoned)

bunch thyme

1 bulb garlic

sea salt and cracked pepper

olive oil

white wine

large bunch spinach washed and stalks removed

2 garlic cloves, sliced thinly

pinch chilli flakes

sea salt and cracked pepper

extra virgin olive oil

Method

preheat oven 150*C

You will need a good size roasting tray to cook the lamb in.  Season lamb shoulder all over with salt and pepper.  Scatter over the thyme, stalks and all (as it all has flavour).  Put the lamb into the roasting dish and scatter over the anchovy fillets, do the same with the olives.  It is wise to remove the stones as some times it can cause problems with your guests! 

Break up the garlic bulb and reserve two of the olives for the spinach.  No need to peel the cloves of garlic as they are great to eat when soft and sweet and just pop out of the skins.  Put the garlic in the dish with the lamb, drizzle over some oil, and about 1 cup of white wine.  Cover tightly with foil and bake for about 3 hours at 150*C.  You will be warmed by the fragrance of the lamb slowly cooking.  When 3 hours is up, carefully remove from the oven and open the foil lid.  The lamb will be succulent, almost falling apart and the juices which would have collected in the oven dish should be flavoursome and sticky!  Spoon over the juices and cover again and let sit whilst you cook the greens.

Simply wash the spinach well in cold water and drain.

Slice the garlic cloves thinly and have the dried chilli flakes at hand.

Put a good gulp of olive oil in a good size fry pan, heat up with the garlic.  Once the garlic is turning slightly brown and a nutty aroma is coming off add the chilli flakes (not too much).  Carefully add the spinach, season and salt and cracked pepper.  Toss the spinach through the oil and remove from heat.  Slice the lamb and serve immediately with some wilted spinach and spoon over the olives and plenty of juices from the dish.

Alison Lambert

Head Chef

No 7 Balmac, Dunedin

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