1. Marinate the lamb
The day before
Rub the lamb all over with the garlic, lemon zest, olive oil, rosemary, oregano, salt, and a generous grind of black pepper.
Massage the marinade well into every nook and crevice so all that flavour has a chance to settle in.
Cover and refrigerate until ready to cook.
2. Slow cook
Remove the lamb from the fridge 1 hour before cooking to allow it to come to room temperature.
Preheat the oven to 150°C.
Place the lamb in a roasting dish and pour the stock into the base of the dish. Cover tightly with foil.
Cook for 1 hour, then reduce the oven temperature to 110°C.
Continue to cook for a further 6-6 1/2 hours, until the lamb is beautifully tender and the bone almost yields when gently pulled.
Carefully lift the lamb from the dish, wrap it in several layers of foil, and set aside to rest.
Allow the pan juices to cool slightly, then refrigerate until the fat has risen and solidified on the surface.
Lift off the layer of fat and discard, leaving behind the rich, deeply flavoured juices.
3. Add the flavour finish
Place the lamb back into the roasting dish with the defatted pan juices.
Scatter over the anchovies, olives, and cherry tomatoes.
Increase the oven temperature to 150°C and return the dish to the oven, uncovered, for 30 to 40 minutes, until the tomatoes are slightly blistered and the juices have turned glossy and rich.
The anchovies will quietly melt into the sauce, adding depth rather than any obvious fishiness.
4. Rest and serve
Rest for 20 minutes before pulling apart into generous pieces.
Spoon over the pan juices, olives, and softened tomatoes to serve.
Tiny chef note: I love the step of chilling and lifting the fat. It’s such a clever make-ahead move and gives you beautifully clean, luxurious juices rather than anything greasy.
