Zesty slow-cooked lamb shoulder with beetroot and carrots

Method

1. Mix the garlic, anchovies, spices, herbs, orange zest and juice with the 100ml oil and lots of seasoning. Put the lamb in a bowl and pour the marinade all over it, massaging it into the meat. Cover and put in the fridge to marinate for at least 4 hours or overnight. Remove from the fridge an hour before cooking.
2. Heat the oven to 140°C fan/gas 2. Put the lamb with its marinade in a large casserole or roasting tin. Wet a large sheet of baking paper, then lay it over the
   lamb, tucking in the sides. Cover the casserole/tin tightly with foil or a tight fitting lid, then cook for 3½ hours or until the lamb is very tender and juicy.
3. While the lamb is cooking, put the carrots and beetroot onto 2 separate foil squares. Season and drizzle with oil, then scrunch the foil to enclose the vegetables. Roast alongside the lamb for the final hour of cooking until tender.
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4. Once the lamb is tender, uncover it and increase the oven temperature to 220°C fan/gas 9. Roast the lamb for 20 minutes more until caramelised and golden, then remove from the oven and rest for 30 minutes.
5. For the vinaigrette, heat the 150ml olive oil over a medium heat with the garlic slices and mint stalks. When the garlic starts to sizzle, remove from the heat and cool. Discard the mint stalks, then whisk in the vinegar and season well. Roughly tear the mint leaves and stir into the vinaigrette.
6. To serve, transfer the lamb and resting juices to a serving dish and surround with beets and carrots. Spoon over some of the dressing and serve the rest on the side. The lamb should be so tender that it can be cut and served with a spoon and fork.