AT A GLANCE
|01||Heat half the olive oil in a frying pan over medium heat, add onion and garlic and stir occasionally until tender (6-8 minutes). Add anchovies and rosemary and stir occasionally until anchovy dissolves (1-2 minutes). Remove from heat, stir in mustard and set aside to cool. Add breadcrumbs, parsley, parmesan and lemon rind and season to taste.|
|02||Preheat oven to 180C. Place lamb on a work surface, place half the stuffing along a long edge, season to taste, roll to form a long cylinder, then secure at intervals with kitchen string. Repeat with remaining lamb and filling.|
|03||Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning occasionally, until golden (2-3 minutes each side). Transfer to a casserole and repeat with remaining lamb. Add stock and wine, cover with lid, bring to the simmer over medium heat, then reduce heat to low and cook, basting occasionally, until lamb is tender and cooked through (2-2¼ hours). Remove string, set aside to rest (15 minutes) and thickly slice before serving.|
|04||Meanwhile, for rosemary salt-roasted potatoes, lightly whisk eggwhite until frothy, then stir in salt. Spread potatoes in a baking tray, drizzle with oil, scatter with garlic and rosemary, then spoon over salt mixture and roast until potatoes are tender (50 minutes-1 hour). Crack salt crust, remove potatoes and serve hot with sliced lamb neck and pan juices.|
Note Butterflied lamb neck may need to be ordered from your butcher.