Preheat the oven to 220°C (200°C fan) mark 7. In a small bowl mix together the anchovy fillets, lemon zest, chopped rosemary, oil and plenty of seasoning. Next, lay the lamb shoulder on a board and slash the fatty side well with a sharp knife. Rub the marinade all over the lamb.
Step 2
Put the onion slices and garlic into a roasting tin (just large enough to hold the lamb). Lay the lamb on top (slashed-side up) and cover the tin with foil. Turn the oven down to 170°C (150°C fan) mark 3. Slow-roast for 4hr, removing foil for the last 45min to allow the lamb to brown. The lamb is ready when you can shred the meat off the bone with two forks.
Step 3
Transfer the lamb to a board and cover again with foil while you make the gravy (lamb can rest happily for up to 45 min).
Step 4
Pour off most of the fat from the roasting tin (leaving the onions and garlic in place). Whisk in the cornflour, then the wine and mint (stalks and all). Bring to the boil, whisking frequently (and squishing the vegetables), until the gravy thickens. Add about 200ml water and simmer until gravy reaches the desired consistency. Strain; check the seasoning. Serve with lamb.
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