Herdwick Lamb Cooked Over Charcoal With Smoked Anchovies & Caponata Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Rub the Herdwick lamb shoulder with olive oil, minced garlic, chopped rosemary, salt, and black pepper. Let it marinate for at least 1 hour at room temperature.

2. 2

   Prepare the Charcoal Grill

   Prepare your charcoal grill for direct heat cooking. Ensure the charcoal is hot and ashed over before placing the lamb on the grill.

3. 3

   Grill the Lamb

   Place the marinated lamb shoulder on the grill and cook for about 1.5 to 2 hours, turning occasionally to achieve even cooking. Use a meat thermometer to ensure it reaches an internal temperature of 60°C (140°F) for medium-rare.

4. 4

   Prepare the Smoked Anchovies

   While the lamb is grilling, finely chop the smoked anchovies and set aside.

5. 5

   Make the Caponata

   In a separate pan, prepare the caponata by sautéing diced eggplant, celery, bell peppers, and onions in olive oil until tender. Add tomatoes, olives, capers, and the chopped anchovies, cooking for an additional 10-15 minutes until everything is well combined.

6. 6

   Rest and Serve

   Once the lamb is cooked, let it rest for 15 minutes before slicing. Serve the sliced lamb with the caponata on the side.