Preheat the oven to 130°C conventional bake.

Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.

Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.

Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.

Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Baste the lamb a couple of times whilst cooking. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.

Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.

To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.

To serve

Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.

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Lamb

Cut vegetables and place in the bottom of a roasting tray with Herbs. Season Lamb with salt.

Roast in the oven uncovered on 200 degrees for 30 mins. Remove and deglaze with white wine and tomato paste on the stove top.

Add warmed Chicken stock and cover with baking paper and tin foil. Cook on 160 degrees in the pre heated oven for approx 2 hours or until meat is starting to fall from the bone.

Allow the Lamb to cool to room temp before removing from liquid. Reduce braising liquid for a acompanying sauce.

Freekah wheat

Cook freekah wheat until tender approx 15min follow packet instructions. Strain and place on a flat tray and cool evaporating all moisture.

Blanch peas refreshing in iced water. Pod broad beans. Make sure peas and beans are dry, pat with a tea towel then chop to the size of the wheat. Place wheat, peas, broad beans chopped parsley and mint into a bowl, season with olive oil, chili, lemon and salt.

Roasted spring carrots

Place 4 spring carrots in a pan ½ cook approx 8 min, remove skin this can be done rubbing with a paper towel. Make sure carrots are dry heat a thick bottomed fry pan with 3T of olive oil. Roast carrots until coloured on outside, add 1T of butter and reduce heat, gently roll carrots until evenly coloured. Slice in half.

Buttermilk

Overnight hang buttermilk in muslin cloth until whey is separated. Discard the liquid the remaining buttermilk should be yoghurt consistency. Unsweetened natural yoghurt could be used as a substitute.

A Rata restaurant presentation was used with this recipe. My suggestion is to serve the lamb shoulder whole on a serving plate with roasted carrots.

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Preheat the oven to 160 °C.

Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish.

Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb. Cover loosely with foil.

Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time. Remove from the oven and allow to sit for 20 minutes, reserving the juices.

Carve the lamb into chunky pieces, place on a serving plate with your own choice of salad ingredients and drizzle over the reserved juices.

For the tapenade

In a food processor, process ¾ cup stoned black olives with 2-4 anchovy fillets, 1-1½ Tbsp olive oil and 1 Tbsp lemon juice until smooth.

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