Lamb torte with carrots in anchovy dressing

Method

1. First, slow cook the lamb: place the lamb shoulder in a snug roasting tray. Add the garlic, bay leaf, rosemary, thyme, carrot, onions, shallots, celery, leek, peppercorns and chicken stock. Cover with parchment paper and two layers of foil, sealing around the edges of the tray. Cook overnight for 8 hours at 120C/gas 1/2.

2. Remove from the oven and lift the lamb out of the juices. Strain juices through a fine strainer into a pan. Thinly slice the lamb.

3. In a separate pan, caramelise the onions and add the parsley at the end to soften. Set aside.

4. Preheat oven to 150C/gas 2. Rub a casserole dish with butter and build up layers: start with a layer of sliced potatoes, then add a layer of lamb, then half the quantity of the onion and sprinkle with salt and pepper. Repeat starting with potato again. Top with a layer of potatoes and add a little chopped parsley.

5. Pour the strained juices over the dish, add 2 knobs of butter and cook with a lid on for 1 hour. Take the lid off and continue cooking for 30 minutes to colour the top.

6. While the torte is cooking, prepare the carrots. Boil the carrots in water for 15 minutes, or until starting to soften. Mix the anchovies with the rosemary and olive oil and add the carrots.

7. Serve a slice of lamb torte with the dressed carrots.