1 bone-in lamb shoulder (about 4 pounds/1.75 kg)
2 cloves garlic, peeled and sliced
3 anchovy fillets, cut crosswise into thirds
1 tsp sea salt or kosher salt
freshly ground black pepper
1 1/2 cups (375 ml) dry white wine, plus more if needed
1 1/2 cups (375 ml) water, plus more if needed
2 tbsp unsalted butter
8 spring onions, halved, or shallots, peeled and halved
4 sprigs thyme
3 parsnips, peeled and cut into batons
2 carrots, peeled and cut into thick rounds
4 medium turnips, peeled and cut into thick wedges
8 oz (230 g) very small potatoes, halved
1 1/2 tsp sea salt or kosher salt
freshly ground black pepper
1 cup (250 ml) chicken stock or water
1 1/2 cups (200 g) fresh or frozen peas or peeled fava beans
salsa verde (recipe follows), for serving
panisse puffs (recipe follows), for serving
2. When ready to roast the lamb, preheat the oven to 325ºF (160ºC).
3. Put the lamb in a roasting pan, fat‑side up, and pour the wine and water over it. Roast the lamb for 1 hour, then turn it over so it’s fat‑side down, and roast for 1 more hour. During the roasting, if the pan begins to dry out, pour a good splash of wine or more water over the lamb so there is always liquid covering the bottom the pan.
4. Turn the lamb over for the final time so it’s fat‑side up and roast for another 30 minutes, basting it a few times with the lamb juices in the pan.
5. To braise the vegetables, about 30 minutes before you plan to serve the lamb, melt the butter in a large skillet with a lid over medium heat. Add the onions and thyme, and cook until they brown slightly, 8 to 10 minutes. Add the parsnips, carrots, turnips, and potatoes. Sprinkle the vegetables with the salt and a few grinds of pepper and stir to make sure everything is glazed in the butter.
6. Add the stock and enough water to reach halfway up the vegetables. Cover and cook at a steady, very low boil for 20 minutes, stirring a couple of times, until the vegetables are just done; don’t overcook them. Add the peas 2 to 3 minutes before the vegetables are finished cooking. When the vegetables are done, remove the lamb from the oven.
7. To serve, spoon the vegetables and their liquid into shallow soup bowls. Shred the lamb into large pieces, and put them in the middle of the vegetables, making sure everyone gets a nice piece of the crispy lamb fat. Pass a bowl of salsa verde and a basket of chickpea puffs at the table.
serves 4 to 6
6 tbsp (90 ml) olive oil, plus more if needed
10 green olives, pitted and chopped
1 tbsp capers, rinsed, squeezed dry, and chopped
1 tsp peeled and minced garlic
1 small shallot, peeled and minced
finely grated zest of 1 lemon (unsprayed)
1/2 tsp sea salt or kosher salt
freshly squeezed lemon juice (optional)
2. The flavours get better as it sits, so it can be made up to 8 hours ahead. Salsa verde will keep for up to 2 days in the refrigerator. Bring to room temperature before serving.
makes about 3/4 cup (180 ml)
1/3 cup (45 g) all-purpose flour
1 cup (250 ml) whole milk
2 large eggs, at room temperature
1 large egg white
1 tbsp salted or unsalted butter, melted, plus more for brushing the mold
3/4 tsp sea salt or kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp ground cumin
generous pinch of cayenne pepper
2. Combine all the ingredients in a blender until completely smooth.
3. Remove the popover mold from the oven and set it on the baking sheet. Brush the insides of the popover molds lavishly with melted butter, being careful since the pan is quite hot.
4. Quickly divide the batter among the molds, put them in the oven, then decrease the oven temperature to 400ºF (200ºC) and bake for 35 minutes, until puffed up and brown. Serve immediately, while warm.