Recipe by Rosie French

Lamb shoulder with anchovies & rosemary, baby leek & Comté cheese gratin and salsa verde

Preheat the oven to 220°C. Push the anchovies and peeled garlic cloves into the scored fat of the lamb shoulder. Mix the mustard, maple syrup and lemon juice & zest and rub all over the shoulder. Place the shoulder on a rack inside an oven tray (or make a rack from vegetables) and pour the wine into the tray below the lamb. Roast for 30 minutes until the fat is turning dark and crisp then cover with foil and turn the oven down to 160°C and slow cook for 3-4 hours.

Meanwhile wash, trim and blanch the leeks, then refresh. Tear chunks of sourdough and fry in olive oil with some whole garlic cloves until crisp. Roughly pulse in a food processor with the Comté for your leek gratin topping.

For the salsa verde blend everything together apart from the capers. Taste and adjust seasoning / lemon juice as required. Stir in the whole capers and loosen with olive oil to serve.

Once the lamb is pulling easily away from the bone, set aside to rest and turn the oven to grill. Lay the leek on a shallow tray and cover with the Comté sourdough crumb, drizzle with olive oil and grill until golden and the leeks are starting to singe.

Take everything to the table and serve.