Slow Roasted Tasmanian Brined Lamb Shoulder w. Minted Salsa Verde

Crush the Juniper berries, cloves and black pepper in a mortar and pestle. Place all the brine ingredients in a heavy-based saucepan filled with 4L of water and bring to the boil over high heat. Remove from the heat, strain through a fine-meshed sieve and store in the fridge. Do not use until cooled completely.

Salsa Verde

Place the lamb in a container, skin side up and pour over enough brine to cover, (don'r worry of the brine doesn't completely cover the lamb, leaving the skin exposed is fine). Then cover with plastic film and place in the fridge for 3 hours to lightly brine. Don't leave it any longer than this you don't want to overpower the lamb, this just adds a unique flavour its not to tenderise as other brines may do.

In a food processor, pulse the anchovies with the capers and garlic until a fine paste forms. Add the olive oil, vinegar and mustard and pulse to combine. Add the herbs and pulse until finely chopped. Check for seasoning - Add a little more salt, pepper or red wine vinegar as required and pulse to mix. Transfer to a jar, seal and set aside.

Note - This keeps well in the fridge - So don't be afraid to make a double batch!

After 3 hours of brining remove the lamb and pat dry with a paper towel, then rest covered for 30 - 40 minutes to come to room temp.

Preheat the oven (or hooded BBQ) to 140C.

Peel and slice some garlic cloves into slivers - You will need roughly 10 slivers.

With a small sharp knife make short but deep incisions at 3 - 4cm intervals all over the lamb. Stuff each incision with a slice of garlic, an anchovy fillet (or part thereof) and a small sprig of rosemary (use a large sprig and cut it off just above the skin).

Add the Lamb to a roasting dish and scatter 2 remaining sprigs of rosemary, the other herbs, whole garlic bulb and vegetables around the lamb. Then add the chicken stock. Cover tightly with foil and cook for 3 1/2 - 4 hours or until the meat is falling off the bone.

Remove the lamb and cover with foil to rest.

Strain the braising liquid into a saucepan and set aside to reduce for the lamb gravy before serving

Bring the braising liquid to the boil, then turn the heat down and allow to reduce slowly until the liquid is a thin gravy consistency. Keep tasting it, if it is a little salty add some thickened cream a table spoon at a time until you are happy with the flavour. Remove from the heat, cover and set aside.